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This recipe is by David Tanis and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Lemon Lime Soda Apple Dumplings Recipe from Food Network
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Field greens and arugula are transformed into a sophisticated main course salad by adding chicken apple sausage, Granny Smith apple slices, toasted pecans, and crumbled Blue cheese with a zesty lemon-Dijon mustard dressing. Serve with laffa or pita bread.
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Apple and dried cranberry crisp is a warm and comforting dessert to make for cold fall evenings; top with vanilla ice cream.
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Just as the name says, this beautiful and light-tasting quinoa salad features cranberries, apples, and pecans in a Dijon mustard and cinnamon dressing.
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Chutney is a favorite British condiment for everything from cheese to roasts. This sweet-and-smoky version is perfect with crackers as a starter, spread on a grilled cheddar sandwich, or served with roasted pork.
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Ground turkey is seasoned with chili powder, cumin, paprika, and cayenne in this easy recipe for a meat topping for tacos or baked potatoes.
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Hits of sweet pickle relish and rice vinegar make these deviled eggs a flavorful addition to any potluck, Southern or otherwise.
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If you like peppery arugula, this simple salad is for you!
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Beef and potatoes are simmered with rice vinegar, molasses, and curry powder.
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Quick and easy homemade Gluten Free Mustard Marmalade Dressing!
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Get Shoestring Carrot Fries Recipe from Food Network