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This is a chickpea spread that tastes like tuna salad! No kidding! Great served in a sandwich.
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These are a little like crab cakes, but they're made with fresh salmon and grilled.
cooking.nytimes.com
A great answer to that eternal question — “What do I do with all these apples?” — apple butter is a sweetened, concentrated, lightly spiced spread that’s smoother than jam and thicker than applesauce and fantastic on buttered toast, thinned with vinegar as a sauce for pork chops, or used to top breakfast treats like pancakes, waffles or biscuits The apples here are intentionally left unpeeled and uncored to take advantage of the extra flavor in the peels and pectin-rich cores (A pass through a food mill or sieve after cooking will pull them out.) As for the ideal apple butter apple — well, there is none
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A tangy balsamic vinaigrette recipe with a touch of brown sugar and fresh marjoram for dressing up greens or to use as a marinade.
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Get Fall Stir-Fry Recipe from Food Network
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Cherry tomatoes stuffed with a mixture of bacon, green onion, and mayonnaise. They may be a little time consuming, but worth it to the last bite!
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Crispy tots stand in for hash browns in this easy-to-make sheet-pan meal with a spicy kick from Cajun andouille sausage and jalapenos.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 47 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Chocolate-Chip Sunflower-Butter Muffins Recipe from Food Network
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Cubed beef steak is marinated in soy sauce, sesame oil, and sugar for at least 4 hours. The meat is sauteed and added to the reduced marinade along with chopped green onions and white wine.
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Shredded Cheddar cheese, Miracle Whip® dressing, and crumbled bacon add delicious flavor to a classic potato salad.