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With a centerpiece of rich dumplings made from scratch, this chicken and vegetable classic is the ultimate comfort food.
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This recipe is by Marian Burros and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a delicious baked pasta dish with large shells filled with meat, spinach and cheese that children always seem to love. It is kind of a 'spaghetti that behaves itself!'
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A quick and easy gluten-free pizza crust made with a basic flour mix and seasoned to perfection with garlic, pepper flakes, and Cheddar cheese.
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Breakfast or snack time, these moist muffins with mashed carrots, oats, dried cranberries, and pecans are a wholesome treat to go.
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This chicken noodle soup recipe saves time with the use of pre-cooked or leftover chicken, and gets its creaminess from evaporated milk.
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Zucchini bread is the "crust" in this zucchini bread breakfast pizza layered with Greek yogurt, fruit, and maple syrup.
www.delish.com
According to writer and recipe developer Jess Thomson, it's best to weigh flour on a kitchen scale instead of using measuring cups.
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The cookies aren't just for Halloween. Make them year-round, using nonpareils in a rainbow of colors.
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This recipe is by William Norwich and takes 10 minutes, plus hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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An almond meal crust encases a cheese filling topped with spiced apples and slivered almonds in this delicious Danish. Refrigerate it overnight and serve it for brunch.
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