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Juicy tomato and crunchy cucumber are tossed with onion and macaroni, then dressed with a tangy blend of vinegar, sugar, mustard, olive oil, garlic powder, salt and pepper. Let the salad chill before serving.
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Ginger, cinnamon and allspice give this pumpkin pancake recipe just a hint of sweetness, making it the perfect fall breakfast.
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Nothing could be easier than mixing a cake batter in a blender! Work quickly to prevent over-mixing.
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A sweet and tangy fig-based sauce livens up this chicken breast main dish. It's great served over couscous.
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Get Chocolate-Covered Maple Brandy Jellies with Nuts Recipe from Food Network
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A low-fat delicious cake. Can be made for any occasion. Use your favorite flavor of fruit preserves.
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A favourite at our house - a yummy rich goulash minus the meat. You can substitute the Quorn™ for tofu that's been shallow fried or sliced mushrooms. Hope you enjoy! Serve with rice, noodles, or potatoes.
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A really peppy two-hour marinade, which includes grated fresh ginger, orange marmalade, dry mustard, and beer flavors and tenderizes this roast. It serves 10 to 12, so have a party.
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Chef John's Korean fried chicken is tender and juicy while maintaining a plate-scratching crispiness that will make this recipe your new favorite.
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Onions, mushrooms, garlic and bits of zucchini are saut Eed until tender and then cooked along with the lentils until they impart their flavor and the lentils are tender. Tomato sauce and paste finish this thick, thick Sicilian sauce.
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If you can't decide between pumpkin bread and zucchini bread, make this recipe and have both at the same time. Recipe yields 2 pans.
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This is a wonderful pulled chicken sandwich with a homemade barbeque sauce. A perfect party food. Leftovers make great pizza!