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This is an old German recipe. The cake improves with aging, so bake several days ahead.
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This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sweet strawberries, fresh spinach, crunchy pecans, and crispy bacon are drizzled with a honey poppy seed dressing in this salad that is out of the ordinary.
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Get Pumpkin Spice-Rubbed Pork Loin Recipe from Food Network
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Using an Instant Pot(R) to pressure cook chicken thighs in a garlic-sesame sauce infuses them with serious flavor.
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This spin on the original features the addition of mushrooms and artichokes in the lemony sauce.
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Lentils have a mild lovely taste and they take on a nice flavor and texture in this dish when cooked up with carrots, onions, and garlic. They're tossed with olive oil and lemon juice, fresh parsley, and chopped celery, for crunch.
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Avocados and coconut oil are the secret ingredients for the filling in this gluten-free, vegan key lime pie that also fits into the paleo lifestyle!
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Get Shrimp with Roasted Pepper-Horseradish Dip Recipe from Food Network
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This no-salt added salsa can be eaten raw or used in any recipe requiring salsa or picante sauce--keep it covered in the fridge up to one week.
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Fresh blueberries make a quick filling for yellow cake. The light-as-air cream cheese icing transforms this dessert into a real crowd-pleaser.