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A simple summer squash casserole combines yellow squash with eggs, crumbs, onion, and butter. It's then baked until golden brown.
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Great eaten fresh from oven. Used to make sub sandwiches, etc.
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These light and fluffy biscuits, made with all-purpose and whole wheat flour, are perfect for breakfast or dinner.
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Spongy vanilla cake can be made vegan with the use of soy milk and canola oil in the batter. Top with your favorite vegan frosting.
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This is best Oyster Stew you ever had! It is elegant and satisfying. I serve it with toasted homemade bread. Serve it quick and hot! Try adding a drop or two of hot sauce in your stew -- it's delicious!
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This sweet and savory side dish is a foolproof way to get some fresh summer produce into your family at mealtime. Jalapeño adds a deliciously spicy contrast, but leave it out if you're feeding a finicky group.
cooking.nytimes.com
This recipe is by Trish Hall and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Ancho chile powder seasons these large lamb chops, which are topped with a great pan sauce made with beef broth, red wine, and coffee.
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Barbecue sauce inside the burger? That's right. And it tastes even better with pickled onions and pepper jack cheese on top!
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This take on the classic creme brulee features lemon, lime, and orange, lending a bright, refreshing kick to this silky, creamy dessert.
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This easy casserole is a great way to use up leftover hard-boiled eggs.