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A quick and easy Greek-inspired salad is ready in twenty minutes with cucumber, kalamata olives, and a homemade dressing. Top with a sprinkling of feta cheese.
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Stir leftover mashed sweet potatoes and cranberry sauce into muffin batter for a colorful snack or on-the-go breakfast.
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This cake was first made for me by a friend while I was visiting her after she had delivered her 11th child. I told her, 'I should have baked for you!'
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Get Muffuletta Recipe from Food Network
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Get Pad Thai Recipe from Food Network
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A homemade tart shell is filled with a creamy custard, chilled, and topped with fresh fruit slices.
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Get Broiled Zucchini and Potatoes with Parmesan Crust Recipe from Food Network
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Chicken breasts are poached in chicken broth, soy sauce, and lime peels; then shredded, and added to a cilantro, shallot, lime juice, sugar, and garlic dressing. (Anchovy paste is optional.) Serve in a wrap or over your favorite green salad.
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Old-fashioned caramelized sugar oatmeal cookies like my Grandma in Abilene, Kansas used to make, updated with Dried Tart Cherries and crunchy walnuts. Yumm!
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This recipe is another one I adapted from my childhood. This latest gluten free incantation is simple, tasty, and thanks to the beloved pumpkin – really moist...
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My German grandmother often used fresh Italian prunes or pitted fresh cherries as an alternative to pineapple. Serve warm or at room temperature with whipped cream.
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This cheesecake is heavily flavored with vanilla, orange and almond and baked in a macaroon crust. When baked, you invert the cake, so that the bottom becomes the top.