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Make your own flavored syrup using pumpkin pie spice and pumpkin pie filling to make pumpkin spice lattes just like you know who.
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This recipe is by Julia Reed and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This caramel is made with white sugar, corn syrup and non-dairy creamer.
Ingredients: sugar, corn syrup, salt, vanilla
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Elbow macaroni is baked with cottage cheese, sour cream, eggs and sharp Cheddar cheese for a rich and flavorful version of this favorite side dish.
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A delicious and colorful side dish, especially good served with lamb or other grilled meats.
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Pecan halves are tossed in an orange and vanilla-infused seasoning for a unique candied pecan snack.
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This recipe for black beans with Mexican beer is flavored with ancho and serrano chiles, cumin, coriander, cilantro, and lime.
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Creamy avocado and bright lemon juice are great partners in this colorful cabbage slaw with hemp seeds and is perfect for Mardi Gras parties.
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Sesame oil, rice vinegar, shredded cabbage, and crushed ramen noodles make this beautiful salad the perfect accompaniment to your favorite Asian dishes.
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Allow two days for the hard boiled eggs, chopped onion and canned beets to marinate in a cooked brine of vinegar, sugar, bay leaf and cloves.
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A beef tenderloin filet is stuffed with lobster, then cooked in wine, garlic and butter for an indisputably impressive dish.
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A big sauceboat filled with rich, flavorful turkey gravy studded with mushrooms is everyone's favorite. This one cooks low and slow to maximize the savory goodness.