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Slices of ciabatta bread toasted with Parmesan cheese are spread with hummus and topped with slices of tomato and crumbled feta cheese. Make the hummus the night before for the best flavor.
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These cookies are absolutely the best!! They really should be named disappearing cookies because they won't stay around long. Set your timer, these cookies are best when they are lightly browned.
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This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Instant wild rice is cooked in chicken broth with shredded chicken, then combined with thickened cream for a quick soup.
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Sour cream and 4 bananas make this loaf of banana bread moist and flavorful. It freezes well, too.
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Apple pie is baked over a layer of caramel pecan, then the pie is inverted to present the caramel on the top.
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Pound cake mix makes a dense and moist crust for this creamy and smooth pumpkin cheesecake bar.
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A one-two punch of VOSKOS® Nonfat Vanilla Greek Yogurt--in the cake and in the frosting--adds richness and a hint of vanilla to this elegant layer cake. Make this cake mix fix-up for a birthday or an everyday celebration.
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A delicious combination of rhubarb and custard. You won't stop at just one piece!
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Served on a bed of rice, perfect for soaking up the delectable mushroom sauce. Colorful green pepper and pimento accents make for a suitable Christmas entree.
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Lemon sheet cake made from scratch using from lemon juice and lemon zest is easy to prepare and produces a light lemony flavor.
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Toss buttered and seasoned couscous with cubes of ham, pineapple chunks, sweet red onions and green peas. Serve with a tangy dressing of pineapple juice and Dijon mustard for a light, refreshing salad.