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Pumpkin guts are the stringy flesh bits surrounding the seeds; put them to good use in these moist spiced muffins with mini chocolate chips.
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There's no need to perfect your piping skills to create beautiful flower-topped cupcakes. Instead, sprinkle them with a few fresh edible flowers that speak to the season.
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Mohnstollen is a staple in German Christmas baking and this poppy seed stollen is a wonderful variety to regular yeasted stollen with coffee.
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This neck and giblet gravy with white wine, celery leaves, and onion needs about 2 hours to simmer, making it the perfect thing to start while the turkey's cooking.
cooking.nytimes.com
The grassy flavor of quinoa works well with cilantro in this main-dish salad I love the versatility of quinoa It can be the building-block ingredient for a salad, as it is in this main-dish salad, or it can be added to salads in smaller amounts, almost as a garnish
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Get Pineapple Glazed Pork Ribs Recipe from Food Network
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This recipe is by Pete Wells and takes About 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Humdinger cake, very similar to hummingbird cake, combines yellow cake mix, pineapple, and bananas to create a very moist cake.
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A simple recipe for springtime pairs little red potatoes with butter and chives for the most perfect side dish.
Ingredients: butter, potatoes, chives
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Get Apple-Pumpkin-Pecan Pie Recipe from Food Network
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Get Fettuccine Alfredo Recipe from Food Network
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A tasty smoked egg sandwich with greens and Dijon mustard.
Ingredients: eggs, rye bread, butter