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This is an old family recipe that my mom has cooked for 50 years. It's a wonderful, 'stick-to-the-ribs' meal that goes great with warm cornbread or rolls. I find that kids love this when they don't like regular 'spicy' chili.
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This simple stir-fry has a sweet taste that appeals to teenagers. While broccoli is specified here, it's easy to add whatever vegetables you have available to it. Serve this over rice for a filling meal.
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All the standard ingredients are here, including cinnamon, raisins and nuts. But a scoop of coconut and a whisper of nutmeg impart a rich, delicious aspect to this special loaf.
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Get Grilled Chicken with Alabama White BBQ Sauce Recipe from Food Network
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This budget-friendly lentil salad recipe uses canned kidney beans and corn.
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A lively mixture of lettuce, strawberries, almonds, and feta is tossed with a tangy oil and vinegar dressing!
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This sweet and creamy lemon pie with a pillowy meringue topping uses gluten-free graham crackers in the crust to keep it gluten free.
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Granny Smith apples and shredded red cabbage are cooked in beef broth flavored with brown sugar, cider vinegar and celery seed in this recipe which also includes raisins and apple butter.
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These blondies have strawberries and marshmallows throughout for a delightfully fruity and sweet brownie alternative.
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Applesauce, bananas, light brown sugar, and olive oil are perfectly combined to make these delicious gluten-free vegan banana bread muffins.
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In addition to keeping the cake from sticking to the pan, lining the pan with foil makes it easy to lift it out after baking.
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This recipe is by Christine Muhlke and takes 3 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.