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Good ole red beans and rice with lots of smoked sausage. I put lots of garlic in it which makes it tasty. I take it to my bingo crowd and they love it! Normally I don't measure, so I decided to write it down while I was making it. This is medium on the heat but make it hot as you like!
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A sweet lemon glaze is spread over these blueberry cupcakes as they bake, creating a unique topping with an interesting crunch.
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Rich, sweet rolls with savory centers are a memorable treat with borscht or at a holiday buffet. They are a fair bit of work, but most can be done a day or two...
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A mix of winter root vegetables, including rutabaga, parsnips, and carrots, are simmered in the slow cooker to make this tasty Paleo soup.
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Rolled oats and Grape Nuts® make a crunchy topping for this classic apple crisp.
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These apricot bar cookies have a filling of honeyed dried apricot and apricot jam sandwiched between a crust and topping of oatmeal and whole-wheat flour.
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This recipe is great made with either fresh or frozen green beans. If you use frozen use the French style beans. This is Greek stew that my mom always made while I was growing up and has now been handed down to my children. Enjoy!
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Ground turkey and Great Northern beans are spruced up with green chiles and green enchilada sauce creating a warm and easy white chili.
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Dried beans are one of the best things to prepare in a pressure cooker: After a 30-minute quick-soak, the beans become creamy in just seven minutes.
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Chopped greens, onions, and chiles mixed into tamale dough and steamed.
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"When our class visited an apple farm this fall, we realized that we all shared a common love apples dipped in caramel. We created this really easy dessert that the whole family can enjoy."
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My husband says this dish is restaurant quality. It can be made ahead and kept in the refrigerator overnight. Very filling and great served with a salad and garlic bread.