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Slow-cooked chicken with a zesty orange juice, spice, and habanero jerk marinade.
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A collection of vegan replacements for cream cheese, margarine, sour cream, and mozzarella cheese blend with nutritional yeast to give a vegan-friendly Alfredo-style sauce for your pasta.
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Spicy wheat bran muffins with grated carrots. It is unbelievable moist, and has the best flavor!
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Blackberries are topped with gluten-free batter sweetened with coconut sugar in this gluten-free blackberry cobbler recipe ready in an hour.
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A scoop of vanilla ice cream served over grilled pineapple with a sweet and creamy butterscotch sauce makes a wonderful dessert. Canned pineapple can be used when fresh pineapple isn't in season.
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Get Apple Nut Bread Recipe from Food Network
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Pumpkin Nog otherwise known as a pumpkin milkshake. Creamy, sweet, spicy, cool and refreshing, all rolled into one neat little drink. Make spiked pumpkin nog by adding a jigger of rum to each serving.
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Little nutmeg-scented mini muffins are rolled in cinnamon sugar to make a treat that tastes like a donut and is fast to whip up. You can substitute butter for margarine.
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Get Corn Porridge Recipe from Food Network
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This is a dish that originated in ‘‘The Escoffier Cookbook’’ as a ‘‘garnish’’ for lamb chops: macaroni and cheese, essentially, for fancy people It serves well as a main dish, though, particularly if you double the recipe Escoffier added both truffles and tongue to the mix, and you can, too, though it is hardly necessary
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My mother Shelly Rice created the ultimate Basic Quiche recipe . . . almost anything can be added to make this basic quiche conform to your tastes, or it can be left plain for those with simple tastes.
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Pumpkin biscotti with pecans, flavored with cinnamon, ginger, and nutmeg, are so nice for dipping into coffee or hot cider. They make great little gifts, too.