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Homemade crepes are stuffed with a vanilla-cheese filling, sprinkled with cinnamon sugar, and baked in this easy recipe.
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A traditional Ashkenazic version of the diplike Passover dish made with fruit and ground nuts.
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This recipe for hummus is supremely spicy thanks to a generous amount of cayenne pepper added; serve with pita bread.
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A tropical twist on the Waldorf Salad! Turkey breast and pineapple are tossed with crisp celery, red bell pepper, and green onion, finished with a creamy curried mango dressing.
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Multi colored fusilli pasta is dressed up with smoked salmon and lots of veggies. Spice it up with a little cayenne pepper if you like.
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This recipe is by Florence Fabricant and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Giant Bourbon-Cherry Toaster Tart Pie Recipe from Food Network
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This creamy lemon pie with raspberries makes an elegant dessert for special occasions.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sweet, juicy peaches are topped with a fresh blueberry muffin batter in this gluten-free cobbler that's a fun mashup of 2 classic desserts.
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Fajitas at home! Chicken briefly steeps in a zesty marinade before a saute with onions and peppers in this faithful rendition of a Mexican favorite. Serve with warm flour tortillas, salsa and sour cream to complete the picture.
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Get Cream Cheese Crab Spread with Homemade Crostini Recipe from Food Network