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This German-style potato salad is mayonnaise-free and served warm in a dressing made with cider vinegar and dry mustard.
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Apple cinnamon funnel cakes, made with apple cider in the batter, are a fun twist on the traditional fair food treat.
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Ground walnuts are sweetened with sugar and cinnamon and baked in phyllo, then doused in a simple syrup--no honey in this version!
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Grains, legumes, and vegetables - this dish has it all!
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These biscotti have a hint of banana and rum, and a nutty crunch of toasted pecans.
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Strips of round steak and chopped scallions are marinated with soy sauce and garlic, then quickly stir-fried with sesame seeds. Add a little sesame oil to the marinade if you like that flavor.
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Tender cooked chickpeas are simmered lightly with tomatoes, lemon juice and onions in a spicy blend of toasted cumin seeds, chili powder and lemon pepper. Served warm, this makes a deliciously fragrant appetizer.
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Shredded zucchini in a creamy sauce, served over noodles.
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Molasses, brown sugar, and walnuts bring chewiness, texture, and great flavor to these easy autumn lunch-box treats.
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Tofu is blended until smooth to create this vegan alternative to cheesecake.
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This is classic indeed, with both all-purpose and whole wheat flours and two rising times for two small loaves of good, old-fashioned wheat bread.