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This penuche has white and brown sugar, half-and-half, milk -- and of course pecans.
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This roast beef and caramelized onion slider recipe combines all the classic steakhouse flavors into one sandwich.
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Mark Bittman writes that this bread stuffing, based on a James Beard recipe, has been a staple on his Thanksgiving table for decades First you make fresh bread crumbs: just whiz a few cups of slightly stale cubes of decent bread (crust and all, unless it’s super-hard) in a food processor Keep the crumbs very, very coarse
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Cook chicken under layers of vegetables and prepared salsa for a simple, flavor-packed meat to use in tacos, burritos, or as a rice bowl.
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Get Italian Steak Sandwiches Recipe from Food Network
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Alain Coumont makes this creamy (yet cream-free) rice dish with lemony Lucques olives and nutty organic Camargue red rice, but almost any green olive or short-grain brown rice would be terrific.
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This classic fall dessert gets even better when you make it in a slow cooker--enjoy perfectly baked apples every time with easy prep and minimal cleanup.
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An easy orecchiette pasta recipe with spicy Italian sausage, brown butter, and sage from Jon Shook and Vinny Dotolo for Plated.
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A pack of frozen dinner rolls turns into a warm and sticky brunch favorite with butterscotch pudding, pecans, and brown sugar.
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Get Cucumber-Dill Marinade with Grilled Lamb Kebabs Recipe from Food Network
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The rolls can be made at the table or prepared ahead of time and stored in the fridge for up to 3 hours. Cover them with a damp clean towel to keep them moist.
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This couscous tabbouleh is also delish with chicken or beef skewers.