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Not your typical zucchini quiche. This fantastic medley of fresh veggies may be served either hot or cold. You can even cut it into small pieces and serve as finger food!
cooking.nytimes.com
This recipe is by Joan Nathan and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Zucchini simmered with onion, tomatoes and yogurt in a fragrant mix of spices.
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These moist and rich chocolate cookies, enriched with oatmeal and raisins, are a delicious alternative for an egg-free and gluten-free diet.
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Elegant perfectly describes this crisp-on-the outside, marshmallow-soft-on-the-inside puff, crowned luxuriously with cream, strawberries and a drizzle of bittersweet chocolate.
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These tasty shrimp tacos with tomatillo salsa and avocado are seasoned with chili and lime juice for a quick and easy dinner.
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Chicken, wild rice, and mushrooms are given fine treatment in this elegant casserole.
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Cannellini beans, or white kidney beans, are smaller than Great Northern beans and add just the right texture in this roasted chicken salad.
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Homemade mushroom gravy takes the flavor of simple hamburger steaks to the next level. It's still quick enough to cook for a weeknight dinner.
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This is a very impressive dessert, piled high with vanilla ice cream, lemon sauce and meringue. It is the perfect ending to a special meal.
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Canned pumpkin, cinnamon, and pumpkin pie spice flavor these delicious cake bars topped with cream cheese frosting.
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This melt in your mouth casserole is a great comfort dish. The white wine and mustard lend just enough flavor to perk up the cheddar cheese sauce.