Cooking times for wild rice vary from brand to brand by as much as 30 minutes. We recommend using Grey Owl Canadian Lake (greyowlwildrice.com).
Author: Sarah Dickerman
This is the last of 3 recipes featuring Indian cuisine that I found in 1 of my Grandparents.com Newsletters. Mango chutney was described as the ultimate in Indian condiments & excellent w/grilled meats...
Author: twissis
Adapted from "Food in Jars". Not nearly as boozy or as sugary as the ones my grandmother used to make, just enough to give them flavor. I use brandy, but the original recipe called for bourbon. Rum would...
Author: zeldaz51
Author: Jessica B. Harris
Apple fritters are the sweetest fall recipe! Dust with powdered sugar or dip in a doughnut glaze for a yummy breakfast treat or snack.
This is just a wonderful salad with a great combination of flavors with the sweetness of the fruit and the tartness of the dressing and cheese. It is a spin-off of LonghornMama's Fruit 'n' Veggie Salad...
Author: Nimz_
From Aebleskiver and More - A Sampling of Danish Recipes by Lisa Steen Riggs. Number of servings is a guestimate.
Author: AB_Fan
Baker's sugar, a favorite of pastry chefs, is also called superfine sugar. It measures the same as regular but dissolves more quickly. It's available at some supermarkets. You can also make your own by...
Author: Diane Rossen Worthington
Make and share this Date Rice Krispies Balls recipe from Food.com.
Author: fashionista
Got this recipe from a co-worker. It makes an enormous amount of sweet relish with just a touch of tartness from the cranberries. The raspberry jello is the key to even non-cranberry eaters enjoying the...
Author: ColCadsMom
This is another recipe for Cranberry-Orange Relish. It was one my grandmother and then my mother made. Now I make it. Guess what? You can make several batches at once and then freeze it. I make it once...
Author: Mimi in Maine
Author: Jill O'Connor
Author: Lora Brody
Here's a simple, easy-to-make sauce that I've had for over 25 years. I usually use canned, unpeeled apricot halves. My family finds it great tasting, warm or chilled over ice cream, sherbert, pound cake,...
Author: Sydney Mike
The original of this slightly tweaked recipe comes from the Dec 2006 cookbooklet, Best Recipes, Hershey's Holiday Favorites. Preparation time does not include the time needed for the finished nuts to cool...
Author: Sydney Mike
Author: Melissa Kelly
As much as I love it with apples, a pear crumble with a bit of spicy ginger makes a lovely change
Author: Jamie Oliver
This is a simple but refreshing end to any meal and it's a really good way to use any left-over ricotta cheese you may have on hand.
Author: Denise in da Kitchen
Author: Norman Van Aken
This light-as-can-be buttermilk cake has an easy sophistication, its Sherry-spiked berries harmonizing with the tangy cream.
Author: Shelley Wiseman
Author: Mary Sellen
Make and share this Boiled Raw Peanuts recipe from Food.com.
Author: ratherbeswimmin
Author: Tracey Seaman
Author: Michael Noble
Adapted from A New Way to Cook by Sally Schneider and found at splendidtable.com. If you don't have Armagnac, any good brandy may be used. The prunes are sublime served over vanilla and coffee ice cream...
Author: evelynathens