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Crispy, molasses-tinged cookies with strawberries and crème fraîche.
Ingredients: strawberries, sugar, fat
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Dark chocolate with shards of toasty almonds.
Ingredients: almonds, chocolate, fat, sugar
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A great way to use up leftover Thanksgiving stuffing.
Ingredients: butter, stuffing, fat, sugar
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Curry and nutmeg perfectly complement pumpkin in this light and savory pumpkin soup.
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Fresh spinach and Greek feta wrapped in buttery phyllo dough.
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Crunchy cucumber, tender butter lettuce, and chilled cubes of tofu star in this Asian-inspired salad.
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Get Chopped Chicken Livers Recipe from Food Network
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Make every weekday taste like Sunday with Morningstar Farms® Veggie Sausage Links, green onions, eggs, and Swiss cheese.
cooking.nytimes.com
Mushrooms are the most versatile of ingredients, with a meaty texture and a rich, deep flavor ideal for vegetarian dishes When raw, they’re elegant and delicious; when cooked, they become substantial They are as welcome in a classic French omelet as they are in an Asian stir-fry
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Try this delicious naan bread recipe. Once baked, naan can be a scoop for dips, saucy foods, a wrapper, or stuffed with delicious fillings of your choice.
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From old German cookbook...here are the peppernuts made with corn syrup
cooking.nytimes.com
Marian Burros brought this cake to The Times in 1988, but election cakes are part of a rich tradition that predates the Republic In May 1771, Ezekiel Williams submitted a bill to the Connecticut General Assembly for the cost of making the "cake for the election." Connecticut elections were held in early spring, and representatives gathered in the capital in May for the vote count These Hartford election cakes were made to serve out-of-town lodgers