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Enjoy this easy, budget-friendly turkey sausage and acorn squash dish on an autumn evening.
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Adding pumpkin to a native American-style fry bread isn't exactly traditional, but it makes a delicious fall and winter treat when served hot with butter, honey, or powdered sugar. You can use canned pumpkin instead of fresh.
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Butternut squash cubes are roasted on a bed of rosemary sprigs, then blended with Swanson® Chicken Broth for a fragrant and flavorful soup.
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This is an old family heirloom from my French auntie. Serve with a lemon or bourbon sauce. Enjoy!
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A vintage recipe for coleslaw handed down through the family is similar to the one from that famous chain of chicken restaurants. Mayonnaise and buttermilk make the dressing creamy and tangy.
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Ground toasted almonds spike the crust of this delicious pie.
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A pineapple-soy sweet and sour sauce with tomato and garlic for extra punch.
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Bread cubes, currants, raisins, and pecans are the featured ingredients in this pudding spiced with cinnamon, allspice and cloves.
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Grated carrots are added to the classic quick bread recipe creating a delightful zucchini-carrot bread for breakfast or brunch.
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Add a new twist to an old favorite. The applesauce makes it a healthier option without sacrificing taste.
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Luke Nguyen grew up in Australia and learned to cook at his Vietnamese parents' restaurant. He later opened his own restaurant, The Red Lantern, in Sydney.
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This is a rich and moist chocolate cake. It only takes a few minutes to prepare the batter. Frost with your favorite chocolate frosting.