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Thinly sliced smoked sausage is quickly sauteed and then simmered with colorful bell peppers, fragrant onions and a touch of ready-made sweet and sour sauce. Add a pinch of cayenne pepper and as much hot pepper sauce as your tongue can take.
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A base of crunchy tortilla chips is perfect for soaking up a spicy enchilada sauce and holding up a cheesy, eggy topping.
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These easy and delicious baked apple doughnuts are tender, sweet, and studded with pieces of tart apple. They bake up nice and soft on the inside with a cinnamon sugar crust.
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These gluten-free carrot cake muffins are wholesome and nutritious. They are a good substitute when you are hungry for something freshly baked and smothered in...
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A delicious leek and potato soup enriched with a little fresh cream. Serve warm or cold.
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Aunt Rose's creamy custard cheese pie, enjoyed with coffee and conversation after an Italian Sunday dinner!
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Cinnamon, pecans, and vanilla come together in this recipe for French toast pecan cookies that will receive many compliments.
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This recipe is by Melissa Clark and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These lemony treats use lemon zest and fresh lemon juice to deliver a high-quality version of a classic dessert.
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This chicken taco soup made in the Instant Pot® is made without cream, but when you blend it, the soup takes on a creamy consistency thanks to Cheddar cheese.
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This brown rice pilaf is seasoned with onion, celery, raisins, fresh ginger, cumin, coriander, black pepper, and soy sauce.
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This is a lighter version of pasta carbonara. For people who want the flavor but not the bacon, smoked salmon is the perfect substitute!