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Portabello mushrooms, spinach, cheeses and penne combine to make a delicious casserole dish - perfect for family dinners or a party.
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These two loaves of moist, dense pumpkin nut bread get their pizzazz from lots of cinnamon, allspice, and nutmeg.
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This cake is so easy but it tastes so good! My mom gave me the recipe for this mocha colored Bundt cake dripping with coffee liqueur and vodka. Frost with your favorite chocolate frosting.
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This simple recipe for Cajun-spiced baked chicken produces drumsticks that are crispy on the outside and juicy on the inside.
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Eggs and evaporated milk in the herbed batter make this rich fried chicken extra moist and flavorful.
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Seasoned flour coats chicken thighs and drumsticks for frying. The golden brown chicken is quick and easy to make, and it's very budget-friendly.
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Inspired by the caraway, fennel, and herb-rubbed split chickens sold in Bavarian beer gardens, this German-style roast chicken is best served with fried potatoes or spaetzle, a nice garden salad, and Weiss beer.
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Surely one of the rites of spring is baking with rhubarb. The cherry-red tart stalks, combined here with brown sugar and nuts, make a beautiful bread that is fruity, tangy and terrific.
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Jalapeno popper taquitos are easy to make thanks to a slow cooker, are a crowd-pleasing appetizer when served with guacamole and sour cream!
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These are good any time of year. They are excellent frosted with cream cheese icing.
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There are plenty of apples and nuts in this yummy fruit bread. It's great almost any time of the day.
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This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.