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Goat is a delicious, mild-flavored meat that is overlooked in the U.S. This recipe results in a tender, savory dish that, while unusual, is still basically good old comfort food. This would be great to serve with Israeli-style couscous; alternatively, you could add some potato chunks to the pan halfway through the cooking.
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This is an excellent grown-up version of an ice cream sundae, made with lush nectarines cooked in bourbon. The best part: the crisp, buttery pound-cake croutons.
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This is a quick and versatile recipe for a classic cake. Substitute a 32 ounce can of pears and devil's food cake mix for Pear Kuchen, or canned peaches and white cake mix for a peach version.
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Yellow squash baked with onion, mushroom soup and Cheddar cheese, with a crouton crust.
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This is a moist lemony cake. It is called a poke cake because you poke holes in it to absorb the glaze. If you want, you can serve this with vanilla ice cream or whipped topping.
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A yellow cake and pecan crust is topped with a rich cream cheese filling, then cut into squares for easy serving.
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Want even more cinnamon-spice flavor? Use a spice cake mix instead of a yellow cake mix.
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This recipe makes 2 loaves - have one now and freeze one for later. It's very moist and tasty.
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Egg salad meets deviled eggs in this recipe for the best egg salad, whether alone, on greens, or in a sandwich.
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If your grocery store doesn't carry green tomatoes, find someone with a garden.
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Wonderful slaw recipe passed down from my Grandmother's cook, Vernell. It's similar to a sweet and sour cabbage recipe, and will keep for 2 weeks in the refrigerator. Great served with beef brisket. Best made a day or more before serving.
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A sweet cornbread that will crumble in your hand and melt in your mouth.