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This is a simple, yet delicious recipe to make without the syrup that most pecan pie recipes call for. It's more like a custard pie with pecans.
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Canned green chiles and lots of shredded cheese bake up into a meltingly good, easy dinner.
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This double-layer pie has a cheesecake-like filling and a smooth pumpkin custard top. It's the best of all dessert worlds.
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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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A nice eggy bread casserole with canned pumpkin and spices gets mixed up the night before, then is baked the next day to clear your kitchen and your morning for other things.
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This is a hearty but mild flavored fish chowder. It's a great way to use a piece of salmon that's too small to do much else with. Serve with toasted sourdough bread.
cooking.nytimes.com
This unusual recipe came to The Times in 2000 from Zarela Martinez, the owner of Zarela, a landmark Mexican restaurant in New York that closed in 2011 The base here is a peanut ice milk, which is covered with torito, a rich, creamy peanut sauce made with cachaça, and individual sesame-peanut candies The candies and ice milk can be made ahead of time
www.chowhound.com
Heaven for crêpe-lovers, this terrine layers chocolate sauce and crêpes.
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This mint and dark chocolate chip ice cream made with coconut milk is a dairy-free and vegan treat that everyone will love.
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A delicious alternative to candied sweet potatoes. Originally submitted to ThanksgivingRecipe.com.
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Sweet onions are whisked together with sour cream and eggs, flavored with leek soup mix and finished with shredded Monterey Jack cheese.
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This recipe uses an almond buttercrunch confection; a plain chocolate bar could be substituted for a more traditional fudge.