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A gluten-free, soy-free, cow dairy-free New York cheesecake that has that decadent mouth-feel. I have served it several times without anyone noticing it wasn't the real stuff!
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Quick and easy main dish. A good way to use up extra zucchini from the summer garden. My mother used to make this to keep the kitchen from getting too hot from the oven. Serve over cooked rice.
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Seasoned, browned pork chops simmer in a creamy mustard-laced mushroom sauce.
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No need to give up rich, delicious fudge brownies if you're gluten-free. This recipe has eggs, margarine, cocoa powder, and gluten-free baking mix.
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This easy version of Grandma's specialty features seasoned stuffing and chicken baked in a creamy mushroom sauce.
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This is an excellent slow-cooker recipe which is very simple to prepare and easy to adjust with different add-ins and garnishes. Add 2 cups of diced cooked vegetables (peas, corn, carrots, beans, broccoli, etc.) and a chopped smoked sausage after the soup is pureed, or garnish the soup with a little sour cream, cooked, crumbled bacon, grated cheddar cheese, or chopped chives.
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Flavorful, light sweet bread that is great by itself, or for french toast and summer sandwiches.
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Recipe courtesy of Kellogg's Rice Krispies cereal.
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No one will ever guess that this creamy, sweet dessert is made with a vegetable. Cooked zucchini is blended with sugar, evaporated milk, eggs, flour, margarine and vanilla. The filling is poured into a prepared crust, sprinkled with nutmeg and baked until set.
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An easy no-bake sweet treat. Perfect for those hot summer months when turning the oven on is unbearable.