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This crispy pizzelle recipe incorporates pumpkin puree and pie spices for a delicious holiday flavor and a deep golden color.
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A moist carrot cake made with both baby food carrots and grated carrots, plus chopped pecans and coconut, baked in a Bundt pan. Decorate with cream cheese frosting and chopped pecans, if desired.
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This recipe is by Dena Kleiman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Morency's Meatballs Recipe from Food Network
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This is the ideal grand finale for a Fourth of July dinner. The fresh plums might be yellow inside, but cooking them will bring out their crimson color.
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Take one recipe for fabulous, spicy zucchini muffins and add a big scoop of cocoa. Then top the muffins with chocolate chips or streusel and you are in chocolate-zucchini-muffin heaven.
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Caramelized shallots and pears top Brie nestled within a loaf of sourdough bread for this elegant, rich baked Brie.
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Homemade meatballs made from beef, onion, oatmeal, evaporated milk, and egg, and glazed with a homemade barbecue sauce made with ketchup, brown sugar, garlic, and liquid smoke. Best meatballs I ever tasted. Everyone asks for this recipe.
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The perfect appetizer to serve at a casual or formal dinner party, this recipe for Zucchini Fritters comes straight from executive chef Edwin Bellanco's stash of his grandmother's secret recipes.
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I like making these in the morning for my family. I mix the dry ingredients the night before so I can get started from the getgo the next morning. I used a homemade...
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Get Roast Beef Wraps With Dill Slaw Recipe from Food Network
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Get Orange Chicken Recipe from Food Network