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Tomatoes are slowly cooked with onions and celery, then pureed and strained and cooked again with seasonings to make a thick, smooth soup.
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These are deliciously moist muffins that that'll disappear quickly! Use carrot or zucchini, or both if you prefer. I make a batch of each, then put some in the freezer (in Ziploc bags) for later, which usually isn't very long! My entire family just loves them!
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This pumpkin pie cheesecake is a no-bake treat made with pumpkin puree, cream cheese, and fresh-made whipped cream in a graham cracker crust.
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This easy upside-down cake is baked in a cast iron skillet and served warm.
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If you like cherries, this is the cookie for you !
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This ice cream pie has a chocolate cookie crust and a mint-chip filling, but the creme de menthe meringue topping is what makes it really special.
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Green beans are baked in a rich sauce of mozzarella cheese, cottage cheese and milk, and topped with a seasoned bread crumb crust.
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A beautiful cake for the strawberry lover. Easy to make with packaged gelatin and white cake mix. Fresh strawberries can be used when they are in season.
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Fire-roasting vegetables gives them a robust flavor you'll be happy to have in this tomato soup with Mexican accents from the addition of cilantro.
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Get Salmon and Guacamole Sandwiches Recipe from Food Network
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I hate ginger, but I love this sweet, tangy roll! It's great as a dessert, but also perfect for brunches or tea parties.
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Cabbage and carrots get a quick brine, then a dressing of sesame, vinegar, cayenne, and sugar for great kimchi flavor without the wait.