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Very tasty meatballs full of spice and sauteed to perfection. I usually serve mine with spaghetti, but I've also served them with a BBQ sauce and rice on the side.
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These cheesy chicken pockets are made of phyllo dough filled with three kinds of cheese, chicken, and a dash of hot sauce. They are a perfect finger food for parties.
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Because it's three layers, this sounds hard but it's worth it. My son is famous for making and taking these in to work. I've heard other names but here in the Northwest everyone knows them as Nanaimo bars.
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Looks like pumpkin, tastes like pumpkin, but it's butternut squash!
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Fresh rosemary permeates these chewy and tender yeast rolls, made with a little help from your bread machine.
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A spiralizer makes it easy to cut apples into thin half-slices for this beautiful tart flavored with lemon, cinnamon, and dried cranberries.
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This tasty stuffing comes out deliciously moist, and will become a wonderful family tradition.
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This recipe is by Craig Claiborne And Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is for use with a cookie press. Wonderfully soft and more flavorful than the average spritz cookie.
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Delicious meat and veggie dumplings combine beef, cabbage, carrot, and onions. Just boil them in water, and serve hot with soy sauce, or add them to a soup.
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Bursting with juicy beef and tender rice: the best stuffed peppers around. The addition of sour cream is part of the pleasure.