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This recipe is by Barbara Kafka and takes 1 hour 28 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These rich, moist, and spiced muffins require only a box of spice cake mix, a can of pumpkin puree, and cinnamon chips.
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You won't miss the coffee in this creamy and satisfying pumpkin and spice latte. For a special treat, top with whipped cream and a pinch of nutmeg.
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Use mild or hot Italian sausage, according to your preference, in this updated classic. We call for red bell peppers but you can use green or one of each color. Plain spaghetti can replace the whole-wheat, too.
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Get Quail Stuffed with Fresh Ricotta, Bacon, and Greens with Green Garlic-Sweet Pea Puree Recipe from Food Network
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Bow-tie pasta with slices of sweet potato, diced Canadian bacon and tomato puree form a harmonious dish of varied flavors, shapes and colors. We use sage here, but if you dont care for it, try the same quantity of thyme instead.
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This is the only pumpkin pie recipe I've ever used. It's been in the family for at least sixty years! Since, in our family, one pie is never enough, I like to triple the filling recipe and divide it into two pie shells, since, as my Mom always says, "No body likes a skimpy pie!" (Of course, this will add a few minutes to the baking time, too.) Originally submitted to ThanksgivingRecipe.com.
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This wonderful, quick soup works as a main dish with a compliment of cornbread, or as a great accent dish with your Mexican favorites!
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Overnight steel-cut oatmeal with pumpkin puree and pumpkin spice is a warm and comforting breakfast to make for cold winter mornings.
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Get Pumpkin Truffles Recipe from Food Network
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This vegan recipe for a moist, dense quick bread is made with whole wheat pastry flour, pumpkin, and applesauce.