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I received this interesting recipe from my mother. It is both easy to prepare and nutritious.
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A subtle hint of orange zest permeates this easy and fragrant pudding made with whole wheat bread, pumpkin puree, raisins, and pecans.
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A vintage banana bread recipe has been handed down through the family, and now the secret is out. It's made with butter, not oil, and there's a bit of vinegar in it.
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Deep, dark, dense chocolate brownies have buttery chunks of macadamia nuts.
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Olie Bollen (oh-lee boh-lun) are small Dutch doughnut-style fritters, traditionally made and served as a snack or breakfast on New Year's Eve or New Year's Day.
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This bacon-and-egg pizza makes a terrific meal at any time of day!
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Chef John uses ricotta cheese instead of riced potatoes to make these light and tender "gnocchi" (or, actually, "gnudi") with basil and Parmigiano-Reggiano cheese. Serve them as is, or browned in butter, or with your favorite pasta sauce.
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This quiche with ham, broccoli, and cheese is delicious at any meal, be it breakfast, brunch, lunch, dinner, late-night snack, etc.
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If your family dislikes tomato based meatloaf like mine does then this is the meatloaf for you! Sour cream and onion dip keeps the meat moist and it is served with a delicious sour cream and mushroom sauce. My family usually adds a bit of Cajun seasoning blend since we Louisianans like our food spicy. This recipe just might change your family's mind about meatloaf!
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Summer squash are baked with lots of Cheddar cheese and eggs for a casserole that will make everyone want to take seconds.
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Shredded raw veggies--like onion, garlic and zucchini--are pressed into a rectangular pan, then sprinkled with Parmesan and toasted sesame seeds. No crust needed!
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A one-dish casserole with all of your Sunday morning favorites: sausage, gravy, eggs, cheese, and toast.