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In this pumpkin roll, fresh lemon juice and self-rising flour are used in the spiced pumpkin cake batter. The cake is filled with a cream cheese frosting and rolled. Serve cut into slices which show the spirals.
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This recipe is by Trish Hall and takes 1 hour 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Seasoned, browned pork chops simmer in a creamy mustard-laced mushroom sauce.
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These are an Italian cookie with the traditional ricotta cheese filling. You will need a pizzelle iron and cooking cylinders to form the cookies.
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With added carrots and green beans, and using non-fat milk, this healthier version of ham and potato soup turns out great every time.
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A yummy dump cake suitable for those pressed for time!
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Easy enough for a beginner and fast enough for a weeknight dinner, these stuffed mushrooms offer a full mushroom flavour with a hint of garlic. Instead of a slow...
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The cornbread can be made 1 to 2 days in advance. Wrap tightly with plastic wrap; when ready to serve, warm cornbread in a moderate oven 10 to 15 minutes. Wait to drizzle honey until just before serving.
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Cake mix is combined with pumpkin and spices, then topped with cream cheese frosting.
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Rather than mayo, this Polynesian-inspired coleslaw with sesame seeds uses a soy sauce-peanut sauce for a change of pace.
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You can make mini fruit pizzas to resemble cards or dice by using square and rectangular cookies, strawberries cut vertically to look like hearts and blueberries for the dots on the die.
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This easy version of Grandma's specialty features seasoned stuffing and chicken baked in a creamy mushroom sauce.