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These cinnamon-spiced muffins are so good for a winter breakfast when served warm.
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A ridiculously rich and moist Paleo-friendly chocolate cake, made with cassava flour, paleo mayonnaise, coconut milk and cocoa powder.
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This is a steamed pudding of brown sugar, butter, milk, flour, dates, raisins, currants, and candied fruit peel. Serve it with custard, whipped cream or ice cream.
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Mix ground smoked ham, sausage and beef together with milk, eggs and graham cracker crumbs for a new spin on meatballs. Form into balls and bake in a tangy sauce of tomato, vinegar, brown sugar and mustard powder.
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The sweet, autumnal flavor of pumpkin enhances the Bolognese sauce in this layered chicken lasagna. Look for cream of pumpkin soup in specialty food retailers.
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A bright and colorful caprese salad with red and yellow tomatoes and green basil leaves is fresh-tasting and easy to make.
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Chicken and cheese are mixed with rigatoni pasta and broccoli rabe.
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Tomatoes cooked in balsamic vinegar are the perfect sweet-tart compliment to this cheesy chicken.
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Get Antipasti Recipe from Food Network
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Get Antipasti Penne Recipe from Food Network
cooking.nytimes.com
Dick Bridges, a Maine lobsterman, gave this recipe to The Times in 2007, and we've adapted it here It's a stew that's both humble and luxurious, making it the perfect dish to serve for a late-fall or winter dinner party.
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Using a boxed pie crust mix makes these sweet and golden Portuguese egg tarts so easy to make.