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Chicken stock is the base for this pureed butternut squash soup seasoned with garlic, thyme, cumin, and allspice.
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These tender potato biscuits are great to use up those leftover mashed potatoes! We like them for breakfast, lunch or dinner!
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A beautiful red Bundt cake to grace your Holiday table. Frost with cream cheese frosting and sprinkle with nuts if desired.
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My family always complained that baked goods that were kosher for Passover tasted terrible, so I took my regular brownie recipe and created a flour and leavening-free version that tastes just as good as the non-Passover version!
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Everything is better with bacon, and this corn bread is no exception! Step your recipe up a notch with this new twist on a classic Southern snack.
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This is a drop cookie. I have been making it for over 35 years. It is the first cookie I ever made!!!
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First you make a very creamy and rich egg custard. Then you stir in butter, fresh lemon juice, bits of lemon rind and sour cream. Pour this refreshing filling into a baked pie shell, chill the pie, and garnish it with sprigs of mint and thin slices of lemons.
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This is a recipe that is always made for our family holiday dinners. It is easy to make and the kids love it! It's great to spend holiday time with family in...
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This dense cornmeal cake uses almond meal in place of flour, and is soaked with sweet lemon syrup after baking.
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Lemon bars with both lemon juice and lemon zest, baked in a pie plate. Garnish with whipped cream and strawberries, if desired.
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Serve this rich, sweet, cakelike cornbread hot from the oven.
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Fresh green beans get extra heartiness from new potatoes, and extra flavor from bacon, onion, and white balsamic vinegar.