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Hearty tubes of manicotti are stuffed with a rich blend of ricotta and Romano cheeses, spinach, eggs, onion, garlic and thyme, drizzled with a simple tomato sauce, sprinkled with mozzarella and baked until bubbly.
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Fresh pasta sheets baked with ricotta, feta, eggplant, tomato, pesto, pumpkin, Parmesan and mozzarella.
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Fried pickle dogs are for anyone who loves cukes on their franks; breaded in cornmeal and then fried crisp, this topping will be a favorite.
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Little half-moon shaped pillows made with prepared wonton skins are stuffed with a flavorful filling made of tofu, cabbage, and chopped cooked rice noodles, then fried to a crisp golden brown.
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Get Prune Cake with Buttermilk Topping Recipe from Food Network
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For a wonderful contrast to the sweetness of her pecan pie, master baker Alice Medrich adds minced candied ginger and a splash of rum to the filling.
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Diced jalapeno peppers liven up this traditional cornbread and sausage dressing.
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These crispy little salt-cod fritters are a favorite of CHOW editor Meredith Arthur.
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These cookies use corn oil instead of butter, which makes them great for spur-of-the-moment baking.
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Golden puffed pastries are filled with a feta cheese mixture. These can be made ahead, and popped into the oven after your guests arrive.
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This cornbread recipe from Sarajevo is similar to the southern American classic with the addition of semolina flour. It can also be used to make muffins.
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This cheesecake recipe is a new addition to our Thanksgiving menu.