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My Grandparents used to make this for us when we were children. The addition of escarole adds a great flavor to the bacon, potatoes and eggs.
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Part of the goodness of these fork-smashed potatoes is their simplicity. Warm potatoes get the fork treatment, as they're smashed up with eggs, dill pickles, mayo, and salt.
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Blueberries take the cake in this favorite family recipe with German/Pennsylvania origins. Spread the shortcake dough over a baking sheet, make a well and spoon blueberry pie filling into each square, then bake for a dessert or breakfast treat.
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When white rice is slowly baked with milk, sugar, raisins, and nutmeg, it is transformed into this delicious custard-like pudding.
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This persimmon pudding is baked in the oven, not steamed. This recipe has been handed down in our family since 1850.
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Authentic Mexican stuffed peppers start as fresh poblano peppers, roasted in the oven, skinned, and stuffed with cotija cheese. Floured and dipped in egg, the peppers are fried to tasty golden brown.
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This Madeleine recipe makes a rich and buttery French-style cookie accented with cinnamon.
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This is a delicious treat. It reminds of the cinnamon ice cream I used to get at Ray's Ice Cream in Detroit!
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Quick and easy cherry cheesecake cupcakes are filled with a cream cheese filling and topped with cherry pie filling.
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Use your leftover wild rice to make these hot little items based on the idea of a potato pancake.
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An extremely moist chocolate cake with pumpkin and cream cheese frosting.
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Cornbread with a little added sweetness is a nice accompaniment to any meal. Try making them into muffins for a tasty breakfast treat.