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Walnuts and cranberries and the flavors of orange and pumpkin pie spice add a delightful twist to these oatmeal-raisin cookies.
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Get Pig's and Grits Recipe from Food Network
cooking.nytimes.com
Mushrooms are like sponges full of water When subjected to heat, they release their liquid, and after some of it evaporates, they will suck the rest back up So start by letting them hit the hot oil, sizzle and then color a bit
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Crepes are made with extra vanilla for a heavenly aroma.
Ingredients: milk, egg yolks, vanilla, flour, sugar, salt, butter
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Sweet potatoes and apples are sweetened with brown sugar, spiced with mace, and baked until just tender.
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Oats, peanut butter, ground flax seed, and chocolate chips make these raw balls of energy a perfect, nutritious, on-the-go snack.
cooking.nytimes.com
This gratin contains less cream that you might expect, and it’s a simple dish, although preparation of the artichokes might take a little extra time Chef Acheson says: “Everybody thinks there is a lot of complexity to artichokes Cooking and cleaning an artichoke is not difficult
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Grilled Zucchini and Squash with Brown Sugar-Bourbon Pumpkin Seeds Recipe from Food Network
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Haddock (or other white fish) is lightly breaded and baked. Parmesan adds a nice flavor. Quick and easy to prepare, it's a nice alternative to deep frying.
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Poppy seeds add crunch and richness to these bite-size tea cake cookies that are rolled in powdered sugar.
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It's a nice combination of andean bolivian/peru traditional ingredients (quinoa) and European cousinne.