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The addition of chopped apples and browned sausage are what make this bread stuffing unique. This recipe yields enough dressing to stuff a 10 to 12 pound turkey.
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Sweet and tangy chutney with apples, cranberries, onion, vinegar, sugar, orange zest, and ginger.
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Apples, raisins, and pecans combine to make this updated version of the classic Waldorf salad.
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This German Apple Cake is a moist dense cake that keeps well. It has been a family favorite for twenty years.
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This buttery crisp with a classic oat topping makes a colorful fall dessert.
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This slight twist on traditional cobbler is excellent when served warm with vanilla ice cream or whipped cream topping!
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Buttermilk and mayonnaise flavor this terrific salad that whips together chunks of chicken, dried tart cherries, pecans and celery.
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Delicious Passover specialty that's easy and can be served with either meat or dairy dinners! Can also be made ahead and cooked later.
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These are the apple dumplings my grandmother used to make: warm, flaky, sweet, and drizzled with a sauce that bakes right with them. These are not difficult to make, just a little time-consuming. Serve warm with whipped cream or ice cream.
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Pureed prunes and apples are the base for this sweet, chilled cream soup spiced with cinnamon and flecked with raisins.
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Golden Delicious apples hold their shape after they are caramelized with sugar and maple syrup, making them a perfect choice for this clever, giant one-pan pancake.