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cooking.nytimes.com
This recipe is by Jacques Pepin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Slow-cooked turkey legs simmer in a tangy sauce all day before being shredded to make a budget-friendly yet tasty barbecue filling for sandwiches. Serve on buns and top with coleslaw.
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Vegetarian ground beef is simmered with tomato sauce, onion and a host of spices to create this hearty, vegan chili.
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I have experimented with so many marinades for chicken using my neighbors as guinea pigs and this one has been branded by all as simply delectable, thus the title.
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These protein bars with chocolate, raisins, and cranberries never go into the oven. Just mix the ingredients and refrigerate until firm.
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Tart fresh blackberries and lemon complement a sweet butter tart filling, like a fruit tart married with a butter tart.
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This nice icing keeps its shape. It's great for piping on cut-out cookies, yet stiff enough for making flowers. It may be too sugary to mound up on cupcakes, unless of course you have a strong sweet tooth!
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Get Apple-Blackberry Galette Recipe from Food Network
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Raspberry liqueur and vanilla tweak a summer party staple.
Ingredients: vodka, chambord, vanilla bean
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This is a delicate white cake. Heavy cream is used instead of butter.