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A wonderful way to use the summer's zucchini harvest! This recipe makes 18 cupcakes.
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A true Swiss Baumkuchen is almost impossible to make at home. It requires a rotating spit, and almost a gallon of batter, and loads of time. This is a smaller version, although it too takes time. The results taste a little like a Kit-Kat bar. The many layers will remind you of the famous Dobostorte.
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Crumbled cornbread and sausage, plus biscuits and chopped hard-boiled eggs, make up this delicious dressing or stuffing. Makes enough to stuff a 10- to 15-pound turkey.
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Easy chocolate nut truffles flavored with Irish Cream liqueur are a little bite of heaven.
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Here's a bacon-flavored breakfast twist on the popular avocado toast -- measure ingredients carefully or just wing it. You can't go wrong!
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This has got to be the tastiest and the most moist cornbread I have ever made. It is the most requested thing I cook, so I am sharing it. Don't let the ingredients fool you. It's unbelievable.
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Penne pasta with Italian sausage, mushrooms, and savory pumpkin sauce is a warm and comforting dish for fall nights.
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A classic dish made healthier by using half and half instead of heavy cream and lemon juice instead of white wine. This version of Chicken Cordon Bleu is still ribbon worthy.
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Chicken breasts are sauteed with butter, mushrooms, and prosciutto in this paleo-friendly chicken Marsala dish that's perfect for company.
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This company-worthy casserole is made with chicken breasts, fresh broccoli, and a sherry cream sauce. Top with sliced almonds, if desired.
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Get Esterel Cake Recipe from Food Network
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Vanilla cupcakes filled with jewel-like raspberry filling and topped with rich white chocolate frosting are great for any occasion, from a shower to Easter day.