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This vegetarian tortellini salad recipe is a great way to use up summer squash and zucchini, and is made even more delicious with a homemade Italian dressing.
cooking.nytimes.com
Cinnamon rolls get the grown-up treatment here, with muscular brown sugar used in place of white, and a splash of bourbon in the glaze for bite The flavor is heavenly, the smell ambrosial — and the recipe is large enough that, if you're not feeding a crowd, you can freeze a few for later in the week.
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A more nutritious version of the classic casserole, made with mushrooms, peppers, and whole-wheat bread crumbs.
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With lots of lean ground beef, chopped bell pepper, ketchup, brown sugar, and loads of flavor, this classic Sloppy Joe served on fresh dinner rolls feeds a crowd.
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Apple cider syrup provides a tangy alternative to standard maple syrup for these classic cornmeal waffles.
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Lemon zest, lemon juice, a touch of almond, and a lemon glaze will make this tasty tea loaf a new family favorite.
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This full-flavored dish will satisfy the hardiest of appetites. Roquefort cheese would also taste terrific in the sauce.
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We love Pho but are often short on time. This comes together very quickly as most prep can be done while broth ingredients simmer. Oyster sauce adds a depth...
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I share this recipe as a delicious way to serve up raw broccoli. I have used sunflower seeds and raw almonds. But you could use any nuts you like. For the dressing...
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These BBQ Pork Shoulder Sandwiches with Mustard Slaw, from chef Thomas Boemer, are just what you should make for your next cookout. The meat is cooked low and...
cooking.nytimes.com
This moist, hearty bread slices beautifully for sandwiches or toast The dough is sticky because of the moisture from the cooked quinoa, but resist the urge to add too much flour
www.delish.com
Once the maple icing is set, these can be stored in single layers in airtight containers for up to three days.