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Pumpkin puree and vegetable broth form the base of this cream soup flavored with curry and soy sauce.
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Use this basic yellow cake recipe to make Martha's Banana Split Cake, Barbie Birthday Cake, and Bouncing Ball Cake.
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This recipe uses cake flour and margarine to deliver a moist, rich, and fine-textured pound cake.
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These lightly fried grouper fillets make for an elegant meal when served with this lemony cream sauce.
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This recipe is by Molly O'Neill and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This stuffed French toast is like dessert for breakfast.
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These meatballs are made with ground beef mixed with onion and dry cream of wheat. They're baked until browned, mixed with sauce, and baked until hot.
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This quick green smoothie gets its green color from kale and parsley blended with banana, peanut butter, apple, and much more!
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Very tasty and very quick! My husband loves it, and I love that it takes only a few minutes to make! Use any or all of the ingredients, or whatever you have on hand! White wine may be substituted with heavy cream.
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Spinach and romaine lettuce combine with chopped hazelnuts, juicy golden raisins, red onion, creamy avocado slices, and mini shredded wheat cereal biscuits. The delicious dressing features sugar-free strawberry preserves, aged balsamic vinegar, and extra-virgin olive oil.
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Liven up your brunch with these delicious, garlicky mushrooms in crispy buttery toast cups.
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Get Ribbony Shrimp and Pasta Scampi Recipe from Food Network