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A traditional cream-based clam chowder gets a boost of flavor from a little red wine vinegar.
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Ground pecans and crushed saltine crackers give these kid-pleasing chicken tenders a super crispy crust with no deep-frying involved.
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The maple syrup gives this pecan pie a distinctive flavor.
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Here's a brownie recipe for those who want their chocolaty treat without the egg or gluten.
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These are moist and have a wonderful flavor of spice. You can freeze persimmon pulp to use later if you grow your own and have an excess. These are great fall cookies!
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Use more fresh corn if the ears are small. Canned white corn, drained, may be used as a substitute for fresh corn. When placing the beignet batter into the oil, a 1 or 2 ounce ice cream scoop may be helpful!
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An oatmeal bar cookie with lots of date filling, this is a favorite family recipe.
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Vegan granola bars are an easy, on-the-go snack loaded with dark chocolate, sunflower seeds, and dried cherries.
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This rich lemon-caper sauce is very versatile, and can be used with a variety of light meats, poultry, and fish.
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Vanilla and lemon zest flavor these family favorite waffles.
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This recipe for soft oatmeal cookies creates a moist and flavorful dessert that will make everyone's day a little bit better.
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Passed down directly from Scotland, this caramel shortbread recipe is sure to be a crowd-pleaser.