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This a quick cake that 's hearty enough to serve for breakfast or brunch.
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This recipe is by Moira Hodgson and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cooked couscous is combined with an interesting variety of salad fixings - chickpeas, raisins, almonds, red onion, and bell pepper - and then topped with a creamy, cumin-infused yogurt dressing.
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Best use I have ever found for left over ham! Be sure to save the pan drippings and chill them so you can remove the fat leaving behind the good tasting juices that flavor the soup broth so well.
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Evaporated milk is used as the base for this hearty soup with browned sausage, canned cream-style corn and potatoes.
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Fried doughnuts glazed with a confectioners' sugar frosting.
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This classic creole dish becomes quicker and easier thanks to Hillshire Farm® Smoked Sausage and ready-seasoned packaged rice.
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Red Pepper Hummus that has been a favorite of all my friends. Easy to make! Serve with chips, pita chips, veggies, or whatever.
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This cognac- and creme de cacao-flavored pie is great for company. Make it ahead of time, so the filling has time to chill.
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The maple syrup gives this pecan pie a distinctive flavor.
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There 's mixed greens in this great salad, along with artichoke hearts and slices of big fat red onion. Toss with a garlicky vinaigrette dressing, top with some grated Parmesan, and you 're ready.