Author: Dede Wilson
Author: Ken Haedrich
Author: Amanda Denton
For this dish, pre-cook the broccoli and have all other ingredients sliced and ready to go before heating the oil. Feel free to substitute or add other vegetables, such as mung bean or sunflower sprouts,...
Author: Dancer
Author: Allen Susser
Canned cherry pie filling is spread between buttery oatmeal layers in these easy, delicious cherry bars.
Author: Land O'Lakes
Author: Kristi Tursi
From the "Seven Fires" Argentine cookbook. "The combination of fruitiness, bitterness, and a floral bouquet in a lemon confit helps to focus and refine the powerful flavor of grilled meat, poultry, and...
Author: zeldaz51
Author: Laureen J. Diamond
This couldn't be simpler and looks and sounds absolutely yummy. I haven't made it yet, but you can believe it will be on my Thanksgiving table!
Author: Lorraine of AZ
Make and share this Hearts of Romaine Salad With Apples, Cheese and Hazelnuts recipe from Food.com.
Author: COOKGIRl
Author: Deborah Madison
Kuchen, a German yeast cake, acts as a golden pillow for ripe pears and a cinnamon, sugar, and hazelnut topping.
Make and share this Roasted Vegetable Medley With Artichoke Hearts and Mushrooms recipe from Food.com.
Author: Missy Wombat
Make and share this Sugar Glazed Walnuts recipe from Food.com.
Author: southern chef in lo
This makes a great dish to take along to cookouts, or any party, because it's not traditional and you don't have to worry about everyone bringing the same thing.
Author: My2Suns
Make and share this Cranberry Fig Chutney recipe from Food.com.
Author: Sharon123
Author: Adeena Sussman
This recipe was given to me by an old friend, Ginny Dowd, and I have made it for years! It always gets rave reviews when I serve it.
Author: MA HIKER
Author: Teri Lyn Fisher
Banana bread recipes are a great way to use overripe bananas. This recipe gets added crunch from chopped walnuts.
Author: Land O'Lakes
Author: Lynn Fredericks
Make and share this Grand Marnier Fruit Dip recipe from Food.com.
Author: Samantha in Ut
My mother got this recipe from a dear family friend in the 1950's. No matter who in our family is making Thanksgiving dinner, you can bet this dish will be served. Note: the times indicated do not include...
Author: PanNan
Author: Gina Marie Miraglia Eriquez
Embracing store-cupboard ingredients, these tasty little morsels are sure to go down a treat for grown-ups, big kids and little ones alike. The method is super-easy, the food processor does all the hard...
Author: Jamie Oliver
Author: Susan Spungen
Author: Jason Gareffa
A delicate sweet and spicy mustard sauce, originally from Brive in Western France. It is ideal served with meats of all sorts, or as a traditional side for Perigord sausage cooked with apples, or cheese,...
Author: BecR2400
Author: Cindy Mushet