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This dish of oysters marinated in olive oil, lemon juice, tomatoes, soy sauce and sugar, makes for a great appetizer. This dish is also great with raw shrimp, scallops, or fish.
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This recipe is a vegetarian version of crab cakes. The zucchini keeps the cakes moist, while the seafood seasoning and bread crumbs give it that crab cake feel and taste.
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Crunchy toasted almonds and coconut flakes top this pumpkin pie with loads of sweet spices and a graham cracker crust.
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A delightful combination of two Autumn standards - apple and pumpkin - in this lightly spiced pie with a streusel topping.
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It took all summer to grow your tomatoes, now use a slow cooker to make them into a versatile tomato sauce flavored with sauteed onion, garlic and bell pepper, and seasoned with oregano, basil, parsley, sugar and tomato paste.
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A pizza with southwestern-style toppings gives you the best of both worlds when you can't decide between pizza and Mexican.
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Ground ham and beef are baked with a brown sugar glaze, making a delicious and easy main dish. This recipe was a favorite in my catering and restaurant business. Ground ham, ground beef, eggs, bread, brown sugar and mustard.
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These Mexican sweet buns have a streusel topping. A chocolate streusel variation is included. You can shape these into seashells, ovals, or horns.
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Betcha can’t tell they’re vegan.
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This cold salsa is light and fresh, with unexpected flavors of cucumber and cantaloupe along with salsa ingredients like lime juice and fresh cilantro. Serve alone, as a garnish for chicken or fish, or as a dip with chips.
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You don't need to fly to Nashville to get hot chicken. You can make it as spicy as you want in your own kitchen.
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Get Crispy Crunchy Pig Candy Sriracha Baked Beans Recipe from Food Network