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Use up the last of summer's zucchini in this easy whole wheat muffin recipe with a touch of pumpkin pie spice to welcome the fall season.
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Chef John's tender, flaky pastry is perfect for tarts, pies, or hand pies. His secret is frozen butter cubes, ice water--and a food processor.
Ingredients: pie dough, flour, butter, sugar, salt, water
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Gluten-free bread can taste just like traditional white bread by using sorghum flour, rice flour, and potato starch to make a nice, crusty loaf.
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Country-style ribs are drizzled with a quick sauce using fresh kiwis, cider vinegar, and lime juice for a tropical taste with your ribs.
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A slow cooker version of the traditional paprika stewed beef with dry mustard and Worcestershire for added zip.
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To make these marvelous margaritas, blend frozen limeade and golden tequila with triple sec and lime juice. Careful, these pack a wallop.
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Smoke your salmon atop a bed of fennel, then serve with a cherry tomato-fennel frond salad.
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This colorful coleslaw with shredded jicama is tossed with a citrus and ginger dressing then topped with candied walnuts.
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A delicious banana cake made with vegetable shortening that doesn't require frosting! Use ripened bananas for optimum flavor.
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Glazed strawberries in puff pastry shells, topped with kiwi sauce and home made whipped cream. I always see strawberry and kiwi paired together in drink mixes and candies. I wanted to make something that used the actual fruits together. This worked perfectly. Rave reviews!
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This recipe uses agar-agar powder and eggs to make a lovely coconut-and-pandan jelly with the texture of a custard.
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Tasty hot crab dip appetizer with lump crab meat, cream cheese, mayo, and seasonings.