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This is a very moist cake, similar to carrot cake, iced with cream cheese frosting.
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A pecan and cream cheese filling is rolled into this pumpkin spice cake for a festive holiday dessert.
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Learn how to make the special dough that fries up into tender, flaky pastries called cronuts.
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This is a fun, inexpensive, creepy Halloween entree that will gross out and impress your dinner guests. It is mini meatloaves baked in tomato sauce that are shaped like rats with cheese in the middle. When you cut it open, gooey cheese will come oozing out. Garnished with a spaghetti noodle tail and carrot ears, these pests are sure to be a devilishly delectable dinner.
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Chili with quinoa, plenty of beans, and tomatoes is a hearty, vegan version of chili that will please the whole family.
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Oysters on the half shell are topped with a butter and herb puree and baked, creating one of America's iconic dishes served at Antoine's in New Orleans.
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Canned cactus is a unique addition to this beef and black bean chili made in a slow cooker and full of savory Southwestern flavors.
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Fruit salad gets a new twist with the addition of Rosa Marina, also known as orzo, pasta in this creamy fruit salad.
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Grilling the corn before tossing with this salad adds a smoky flavor that's hard to beat. Fresh jalapeno and cilantro gives it a Texas-style flair.
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Get Gina's Orzo Salad Recipe from Food Network
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Freshly toasted bread cubes, turkey sausage, chopped apples and dried cranberry combine to create a tasty fruited stuffing for a 10-pound turkey.
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This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.