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This delicious vegan version of eggnog uses coconut and almond milk for creaminess, pecans for flavor and depth, and maple syrup for sweetness.
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Experience the warm flavors of fall any time of the year with this pumpkin-apple pie smoothie. Top with crushed graham crackers, pecans, granola, or whipped cream if desired.
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My mother has been making corned beef and cabbage this way for years. She has no idea where the recipe came from but it is absolutely the best. Easy and quick...Enjoy!
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Get Sunny's Ginger Molasses Cookies Recipe from Food Network
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Simmered with chili beans, tomatoes, and corn, this hearty turkey chili is sure to become a favorite!
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Savory, yet sweet, this cornbread dressing will satisfy anyone's appetite. Two teaspoons of dried parsley flakes can be substituted for fresh parsley.
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Spinach, chicken and pasta are smothered in a glorious creamy pesto sauce.
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Get Roasted Tomato Soup Recipe from Food Network
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First Place Winner at the 2008 Iowa State Fair!
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Sonia Ezgulian, the guest chef at Café Salle Pleyel in Paris in 2008, created this burger, a riff on steak tartare She’s kneaded a mixture of chopped sun-dried tomatoes and tangy cornichons and capers into the ground meat Parmesan shavings stand in for the usual Cheddar.
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Lemonade powder adds a refreshing zing to this low-fat blueberry and strawberry smoothie.
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Fresh pineapple and diced jalapeno pepper spice up an ordinary box of corn bread mix and make it something special to go with your favorite chili or pot of beans.