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This quick and easy pumpkin bread is wonderfully moist and has a great texture which comes from sifting the dry ingredients together.
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This recipe is by Jonathan Reynolds and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This cake recipe handed down through generations uses mashed banana in the batter.
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Mix egg yolks and whites separately in the batter to give this chocolate magic cake a pudding-like texture just in time for Thanksgiving.
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This German-style potato salad features hard-boiled eggs and chopped gherkin in a creamy dressing for a different and tasty version of a picnic-salad classic.
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This recipe for zucchini cookies is a great way to use the abundant squash during peak season. The chocolate chips are just a tasty bonus.
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The possibilities are endless with this shrimp curry that can be served with coconut, peanuts, pineapple, raisins, bacon, chutney, egg, or tomato!
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Thai-style seasonings infuse chicken with a boisterous blend of exotic flavors.
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Get BBQ Pork Panini Sandwich Recipe from Food Network
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This is a great chocolate chip cookie with Macadamia nuts and coconut besides the chocolate chips - my family loves them!
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This is the fast and easy chop suey recipe that my mother always made, and we love it 'as is', but you could substitute a can of Chinese mixed vegetables for the bean sprouts if you like more color and texture. Serve over hot rice, topped with chow mein noodles and soy sauce, if desired.
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I based this recipe on Michele's Oatmeal Peanut Butter Cookies II, and had a WOW! moment when I added the ginger.