Search Results (1,670 found)
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Onion-Walnut Muffins
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Nothing's more comforting than grilled cheese and tomato soup. This is a gussied-up version, with grilled Brie cheese sandwiches and spiced tomato bisque with basil. As the soup soaks into the sandwich, break into pieces with your spoon and ladle up with the soup.
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Get Smoky Eggplant Dip with Baked Cumin Tortilla Chips Recipe from Food Network
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To give ice cream the right consistency for spreading, soften it at room temperature, about 30 minutes, or microwave it on high in 10-second increments, testing for softness in between. Don't overdo it: You want it spreadable, not soupy!
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Get Italian Monte Cristo Recipe from Food Network
cooking.nytimes.com
Some Jewish foods take a lifetime to love It can take years of practice to truly enjoy the baby food flavor and clammy texture of gefilte fish And as festive desserts go, the dry honey cakes baked for the Jewish New Year are hardly alluring
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Get Pumpkin French Toast Stuffed with Blackberry-Caramel Mascarpone Recipe from Food Network
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A walnut streusel topping covers these creamy pumpkin cheesecake bars that you can bake and refrigerate ahead of a large gathering.
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This recipe is by Craig Claiborne and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Less sweet than most, these nutritious whole wheat muffins are generously spiced with cinnamon, nutmeg and almond extract. Applesauce replaces most of the oil for healthy, tasty snacking.
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A quick bread would make a handsome addition to any holiday dessert table. It is almost like a banana bread, but uses pumpkin puree instead.
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Pumpkin-flavored cheesecake bars on a homemade crust studded with pecans make a delightful treat.