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This quick fruit dish with a bit of added crunch is always fun to make with kids.
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Get Applesauce Recipe from Food Network
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Get CHAImomile Recipe from Food Network
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A slight twist on the traditional pumpkin pie.
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A medley of apples, raisins, orange zest, apple and orange juices are simmered in this family version of mincemeat. Make the filling in advance and refrigerate until ready to use, or bake immediately in a double-crust pie. If desired, stir 1 to 2 tablespoons of brandy into the filling to enrich the flavors.
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Like apple crisp and cheesecake had a beautiful baby.
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Yams are baked with butter, sugar, evaporated milk, eggs and spices, and topped with a mixture of butter, brown sugar and sugar frosted corn flake cereal.
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These snappy gingerbread straws add an eye-catching twist to the usual gingerbread cookies.
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Get Sweet Potato and Parsnip Casserole Recipe from Food Network
cooking.nytimes.com
When the chef Tony Maws’s grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights) It’s a Sephardic take on his grandmother’s tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed
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Finally, a vegan hot chocolate recipe that actually tastes good! For best results, use plain soy milk.
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Get Rooster Apple Sour Recipe from Food Network