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The sugary topping of this pumpkin cake melts to create a delicious caramel layer.
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This was my mother's, it has sugar, but no eggs, no butter and no milk. It's from the Depression-era.
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This is a spice type cake. It is from the depression era or war time rationing.
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Made from a blend of cooked bulgur wheat, chopped mint, and onions stirred into ground lamb, then cooked as small patties, kibbeh is a favorite traditional dish in Lebanon, Syria, Palestine, and Iraq. Serve kibbeh with tahini, a sesame seed paste.
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This cookie recipe for molasses cookies with allspice, cinnamon, raisins, and walnuts dates back to colonial New England.
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Butternut squash and sweet potatoes lend a custard-like texture to this wonderful pie idea.
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Fresh and dried cranberries cook with cranberry juice and orange flavors for a bright, jewel-like cranberry sauce they'll all be talking about. Serve it in a beautiful glass dish or compote.
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Chicken stock is the base for this pureed butternut squash soup seasoned with garlic, thyme, cumin, and allspice.
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Get Mulled Wine Recipe from Food Network
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Get Super-Stuffed Monte-Cristo Sandwiches Recipe from Food Network
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Your favorite childhood snack can easily be made at home.
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This recipe is by Julia Reed and takes 40 minutes, plus 2-3 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.