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A ribbon of pecan streusel runs through this rich cream cheese-banana bread.
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These cookies are so versatile! They are delicious, naturally low-fat and even make terrific Christmas ornaments that keep for years. Royal Icing is best for decoration. CAUTION: These cookies have a way of disappearing!
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Sun-dried tomatoes, basil and cream of mushroom soup combine to make a luscious, Mediterranean-style sauce for sautéed chicken and egg noodles.  
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This is a great spread to serve with crusty breads, toasted pita, or raw vegetables. I add roasted garlic and oregano to mine to complete the flavors!
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A light and creamy summer squash soup features yellow squash and zucchini in starring roles. A hint of lemon at the end adds a sprightly flavor.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 2 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a tradition at Easter in our family! A delicate butter cookie, decorated with colored coconut to look like a little nest and filled with chocolate covered almonds or peanuts.
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This easy version of stroganoff is delicious!
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The real deal! A homemade butterscotch pudding is topped with meringue and baked just until the meringue's peaks turn golden brown.
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Coquito is a Puerto Rican take on eggnog, delivering a creamy, coconut-flavored rum beverage perfect for the holidays.
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This savory salad pairs crunchy fresh vegetables like red bell pepper, broccoli, and romaine lettuce with tender mushrooms and artichokes, all topped with an Italian-spiced sour cream dressing.
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The combination of green olives, almonds and capers in addition to the usual ingredients in tuna salad makes this recipe exceptionally good.