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This will remind you of pumpkin bread, with its cinnamon, nutmeg and pecans. The flavor does differ, though, so be sure to give this recipe a try.
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Tomatoes, cola, and spaghetti sauce mix are the starring ingredients of this pot roast, which may be cooked in advance and reheated.
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Don't let some of the ingredients fool you--this spicy shrimp makes a simple, impressive dish, which I usually make for company. For more or less heat, adjust amount of red pepper. Serve over hot steamed rice.
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We've found a way to make this classic onion soup in just under an hour...we use beef broth and dry white wine to add flavor to the sautéed onions, and the cheesy bread topping is just about irresistible.
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These cheesesteak sloppy Joes are even better than the original.
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I took the idea of wrapping beef in pastry from the traditional beef Wellington to make a simpler dish with the kick of fennel seeds and cayenne. I serve these with tomato sauce.
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This kid-pleasing casserole tastes like a cheeseburger and fries.
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Grains, fruit, honey, and spices--the perfect way to start the day!
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Give Thanksgiving turkey leftovers a second chance with this Thai-inspired noodle recipe made with broccoli, soy sauce, and eggs.
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Instead of spending time shredding cabbage and carrots, Grace Parisi uses prepackaged coleslaw mix.
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The salad has cabbage and broccoli and crunchy ramen doodles and a smattering of green onion. The dressing is pungent, and poured over the salad while still warm. Chill before serving.
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A wonderfully moist persimmon bread scented with cinnamon, nutmeg, allspice, and cloves.