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This recipe is a wonderful way to use persimmons. These bars are moist and fragrant with sweet spices.
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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 is a sweet crunchy cookie with chocolate chips and granola. Easy to make and quick to satisfy.
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Get I've Got the Need, the Need for Fried Cheese Recipe from Food Network
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White cake is topped with ice cream and meringue, then quickly baked in a hot oven for this delightful dessert.
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Lemon bars are baked with an almond macaroon crust. This Pesadik variation of a classic recipe is actually yummy, not just 'pretty good for Passover'. Also great for anyone allergic to wheat or corn.
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This recipe for Vietnamese-style summer rolls with peanut sauce contains shrimp, noodles, and herbs wrapped up in rice paper.
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I've tried many German chocolate cakes, but this is the absolute best. It takes a little extra time, but is well worth the effort.
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This traditional Japanese noodle dish includes cabbage and chicken in a spicy sauce.
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Bok choy, chicken, green onions, carrots, plus hints of peanut butter and sriracha mingle to make a Chinese ramen soup that hits the spot.
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Get Ramen Noodle Soup Recipe from Food Network