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Feeding a crowd? They'll love this simple recipe of sliced potatoes baked with cream of mushroom and celery soups, onion soup mix, garlic and milk, and topped with Cheddar cheese.
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This soup highlights the sweetness of roasted cauliflower and garlic. Serve this on its own for a quick lunch or with salad and bread for a satisfying dinner. Make it vegetarian by substituting vegetable broth for the chicken broth.
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These deliciously soft, chewy ginger cookies drizzled with an orange glaze are great for bake sales because they hold their shape well.
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 3 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pumpkin cupcakes are easy to prepare thanks to baking mix and canned pumpkin puree in the batter. Top cupcakes with homemade cream cheese frosting.
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This curry, flavored with tamarind and coconut milk, is ready in under an hour. Serve over plain white rice.
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This butternut squash soup gets its creaminess from almond milk and avocado.
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Get Grilled French Toast with Apple-Berry Compote and Apple-Mascarpone Cream Recipe from Food Network
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Sweet potato soup is made Asian style with coconut milk and curry paste. This soup is easy to make and unbelievably good!
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A soufflé is always an impressive addition to a meal.
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Ricotta cheese adds moisture, lemon zest bright flavor, and the self-rising flour makes Chef John's delicious lemon ricotta pancakes so light they nearly float off the plate.
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This is a very rich and creamy soup. A great family favorite. It may be cooked on the stove or in a slow cooker. Garnish with chives, if desired.