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This is an authentic Italian cheesecake recipe handed down through generations. The results are a creamy, but not too thick, cheesecake that your family--Italian or not--is sure to enjoy.
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These soufflés collapse gracefully in their molds, so there's no need to rush them to the table; they are more like a light cake than a fragile whipped-egg-white confection.
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This pureed soup is made with red lentils, dried apricots and tomatoes cooked in chicken broth with cumin and thyme. The addition of fresh lemon juice prior to serving intensifies the flavors.
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Chicken wings in a robust tomato-orange sauce make a great appetizer. Served over pasta or rice, it also works as a supper dish.
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This is a slightly hot lime juice based marinade that adds wonderful flavors to grilled chicken. The breasts marinate in the fridge for about an hour and are grilled until moist and crispy brown.
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I chose to go with a messy "action" photo of this crumble to demonstrate just how much my husband liked it! He came home from work and devoured the section you...
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This healthy cracked-wheat salad contains diced, just-tender roasted carrot, red onion and bell pepper, and little pieces of cucumber.
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This classic Pennsylvania Dutch pie has two layers: a molasses bottom layer and a creamy buttermilk custard top layer.
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A layer of cream cheese makes a delicious twist under a succulent mound of glistening fresh strawberries.
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Easy doughnuts with the flavors of apple and spice. Any day will be great if you start with a breakfast this special.
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A tasty, nutrient-packed salad that can be eaten by itself or as a side dish. Makes a great lunch the next day too! Add more lemon juice and olive oil if you like your salad to have a lot of dressing. Use garbanzo beans in place of kidney beans if you prefer.