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This is a good recipe for persimmon cookies. These cookies are wonderfully sweet and delicious.
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Serve this simple Filipino chicken and sauce dish over rice. You can use both chicken legs and thighs.
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This traditional Japanese dish is simply a few slices of soft tofu topped with fresh ginger and green onion with a wonderfully light dressing.
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Green lentils and kidney beans are tossed in a light vinaigrette for a vegan, protein-packed salad. Bring to your next gathering or pack it for lunch!
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Hot dogs are skewered on sticks, dipped in corn batter, and then fried to a golden brown.
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Freshly-baked salmon is chunked in a bowl with thinly-sliced onions, tomatoes, and chopped, fresh basil. And if this isn't glorious enough, a fragrant, hot and spicy dressing is folded in. Serves six.
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Orange zest adds a layer of flavor to these cranberry and pumpkin muffins.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Pumpkin puree, cinnamon, and vanilla extract flavor this rich bread pudding.
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Awesome cake if you like the flavors of coffee and coconut.
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This will remind you of pumpkin bread, with its cinnamon, nutmeg and pecans. The flavor does differ, though, so be sure to give this recipe a try.
www.delish.com
Salmon gets a crispy crust when it's covered in a rice wrapper and pan seared.