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Five spice is a popular Chinese spice blend consisting of Szechuan peppercorns, star anise, cloves, cinnamon, and fennel seeds. A little goes a long way, so use...
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chef Deletrain's secret to succulent flavor? Brining the duck breast overnight for a moist and tender result.
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Apples are cooked with brown sugar and pumpkin pie spice in this simple recipe for tasty applesauce.
cooking.nytimes.com
This tangy winter salad is likely to convert anyone who doubts just how good cauliflower can be Make sure you steam the cauliflower until thoroughly tender so that it absorbs the dressing The dish is lovely with a mix of colorful cauliflowers, but can look nice with the standard white variety.
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Get 20-Minute Grilled Pizza with Smoked Salmon and Mixed Greens Recipe from Food Network
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You need about three large carrots to make this fabulous carrot cake. It's topped with a sweet, homemade lemon cream cheese frosting.
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This recipe produces a really moist fruit cake it was given to me by my mom, and it's really easy. My mom uses it for Christmas cake by icing it. I use it for birthdays, Christmas, or just for a treat.
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Hamburger and Macaroni! Others call it goulash or even American chop suey. Whatever you call it, it's great for a midweek meal. Browned ground beef cooked in a tomato onion sauce, mixed in with elbow macaroni. So good!
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Not exactly meatless, but shredded suet is optional.
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Tired of the same old cheese ball? Serve this one, made of cream cheese, mild Cheddar and dried fruit and pecans, with graham crackers or tea biscuits for a change from the ordinary.
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Get Bacon Bark Recipe from Food Network