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cooking.nytimes.com
This recipe came to The Times in 2003 from Barbara Lynch, the owner and chef of No 9 Park in Boston It is incredibly rich, and remarkably good
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This recipe can be baked as cookies or as a fruitcake. It combines the traditional fruitcake ingredients of dates, dried fruit and chopped nuts.
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This traditional recipe makes a savory filling for pierogi with sauerkraut, mushroom, and onion.
Ingredients: sauerkraut, butter, onion, mushrooms
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A Hawaiian-inspired pork burger with ground ginger and green onion in the patty, topped with barbecue sauce, grilled pineapple and ham.
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Baked Brussels sprouts with butter and hot sauce are transformed into a Buffalo-flavored side dish, much like Buffalo wings, but vegetarian.
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Get Quinoa with Black Beans and Hominy Recipe from Food Network
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Portobello mushroom caps are wrapped with turkey bacon, and cooked in a hot oven, then placed on buns with horseradish sauce, lettuce and tomato.
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Old-fashioned cut-out cookies have a rich, buttery frosting. This recipe makes a big batch.
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Instead of discarding excess sourdough starter, try using it in this recipe for sweet or savory golden crepes.
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A scrumptious concoction of candied walnuts, incorporating cream sherry, orange zest, and brown sugar. These freeze well.
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You will need a coffee grinder to grind the tea leaves here. Recipe By: Grace Parisi Servings: MAKES 32 TEA SANDWICHES