Search Results (26,321 found)
www.delish.com
Top tilapia with lemon-herb cooking creme and crushed crackers for a fish dish the whole family will like. Serve with a mixed green salad tossed with your favorite KRAFT Light Dressing. Garnish with lemon slices for a bright finish.
www.delish.com
Juicy summer tomatoes and fresh basil top this easy crostini appetizer.
www.allrecipes.com
Chef John's savory flatbread is made with prepared pizza dough topped with caramelized onions, feta cheese, and pumpkin seeds.
www.allrecipes.com
Kids and adults all love this recipe for pumpkin butterscotch oatmeal cookies - the perfect fall treat!
www.allrecipes.com
This gourmet dessert is a wonderful alternative to the Thanksgiving standard of pumpkin pie. I like to offer 2 desserts for that day. This one can be made the day before, freeing up valuable time on Thanksgiving Day for other preparations. These melt in your mouth.
www.allrecipes.com
This is an incredible bread. Its moistness comes from the addition of an unusual ingredient: coconut milk! Originally submitted to ThanksgivingRecipe.com.
www.allrecipes.com
Cloves, ginger and allspice make this pie 's pumpkin filling wonderfully fragrant. Along with that, evaporated milk, regular milk, and pumpkin puree are stirred in and cooked up until thick and creamy. The filling is then poured into a pie shell and coated with a delicious praline concoction. Serve chilled with lots of whipped cream.
www.delish.com
These slow-cooker sticky buns are 100x easier than making sticky buns from scratch. (They're also just as good.)
www.allrecipes.com
Spicy onions just like the ones served in Indian restaurants as a side dish! Delicious served with crispy pappadums as a starter for any Indian meal!
www.foodnetwork.com
Get Whiskey Sour Recipe from Food Network
cooking.nytimes.com
This recipe is a loose template; use any spice that seems festive and appealing to you, but bear in mind you are adding a relatively small amount of syrup per drink, so it pays to make it forceful This blend includes cinnamon, allspice, star anise, cloves, vanilla and ginger root.
cooking.nytimes.com
This Turkish-style baklava tastes deeply and richly of pistachio nuts and butter, without the spices, honey or aromatics found in other versions It has a purity of flavor that, while still quite sweet, is never cloying This very traditional recipe is from one of the most celebrated baklava shops in Istanbul