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Ready to taste the best PB&J you've never had?
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This magnificent version of the popular banana-pineapple-pecan cake developed by Southern Living magazine in 1978 is adapted from the chef Ashley Christensen's cookbook, "Poole's: Recipes from a Modern Diner." It is a Thanksgiving-worthy dessert for the pie averse: a supremely moist, dense cake crowded with sweet potato, roasted bananas, pineapple, currants and green peanuts (if you live north of the Mason-Dixon line, the plain, roasted variety work just fine) A lightly sweet, butter-cream cheese frosting finishes it off Set aside a solid afternoon for this project cake, as you have to roast the bananas and grate the sweet potato, and the assembly takes some patience and agility — but it is well worth the toil
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Give your Mexican night a twist by cooking up this recipe for chicken enchilada pasta that will have you going back for seconds and thirds!
cooking.nytimes.com
White Bolognese, a meat sauce made without tomato, is a variation you rarely see in America.
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Get Tex Mex Butternut Squash Soup Recipe from Food Network
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Get Chicken Tortilla Cups Recipe from Food Network
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Spiced cupcakes with applesauce and pumpkin puree are topped with cream cheese frosting and pecan toffee pieces.
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Get Raspberry Chocolate Mint Ribbon Pie-2003 1st Place Other Recipe from Food Network