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This vegan version of an all time favorite dessert will have you coming back for seconds. A graham cracker crumb crust is filled with tofu, nondairy cream cheese, lemon juice and zest, soy milk and cherry pie filling.
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Crab cakes don't get any better than these, which is no surprise considering they come from Maryland, where fresh crabs rule!
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Get Brazilian Street Cart Dog Recipe from Food Network
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A good soup for a weekend lunch, accompanied by tuna sandwiches and crisp radishes! Yogurt gives the soup a tart accent.
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Traditional hummus gets a colorful twist with the addition of pumpkin puree. Serve with your favorite vegetables and pita bread!
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Light and fluffy ricotta cookies frosted with lemon icing.
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These easy drop cookies have a hint of lemon extract and nutmeg.
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A rich crab bisque in roux-thickened fish stock and cream soup base seasoned with sherry and paprika.
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Get Morency's Meatballs Recipe from Food Network
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This is the ideal grand finale for a Fourth of July dinner. The fresh plums might be yellow inside, but cooking them will bring out their crimson color.
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Cheesy, toasted pecans are great on this salad and just as tasty as a snack in their own right.
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Get Spinach and Ricotta-Stuffed Chicken Breasts with Lemony White Wine Sauce Recipe from Food Network