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Fun and frilly lasagne noodles support meaty layers of tomato sauce alternated with creamy, cheesy ricotta, egg and mozzarella. Bake until bubbly for an easy, satisfying casserole.
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This is a classic Italian bean and pasta soup If you have already made a pot of beans using a pound of beans, and want to use it for this soup, just use half the beans but all of the broth as directed in Step 1.
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This recipe is by Christine Muhlke and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These yummy pumpkin-raisin muffins favor nutmeg over cinnamon to distinguish them.
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This is a wonderful pumpkin pie with a delicious twist. It 's made with all the right pumpkin fixings: pumpkin puree, brown sugar, cinnamon, ginger and nutmeg. But at the last minute, vanilla ice cream is folded into the filling, and the pie is slipped into the freezer.
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If you're craving a warm and fluffy fall dessert, try this quick pumpkin spice bread pudding that's so easy we know you'll make it again.
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Get Pumpkin-Ginger Smoothie Recipe from Food Network
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Toasted pecans add a delicious crunch to this pumpkin pie. Serve with whipped cream.
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Canned pumpkin puree, steel-cut oats, and a brown sugar replacement are the primary ingredients in this slow cooker recipe for a different flavor with your breakfast oatmeal.
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Get Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting Recipe from Food Network
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Get Pumpkin Spice Latte Recipe from Food Network