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A pressure cooker is a must for making a tough roast tender. In our large family when I was growing up, this was everyone's most-requested birthday dinner. When my mother was reducing her household size for a move, she gave me her pressure cooker, and I am now teaching my children to make this favorite as well.
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This crunchy slaw bursts with flavor. Shredded cole slaw mix is perked up by the delicious pairing of red grapes and a tangy, blue cheese speckled dressing.
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Classic monkey bread gets a sweet and sticky addition of butterscotch in this family-pleasing breakfast.
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This is a 100 year old recipe from Germany. I use it every Christmas. Its traditionally served with black coffee to dunk the cookie in. I prefer to eat them when they are still warm as the lemon flavor and the anise is a wonderful combination and the lemon is stronger at that time.
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Cool ranch seasoning and dill sets these quick seasoned crackers apart and makes them so perfect to crunch by the handful, use as a dipper, top a salad, or serve with a bowl of soup.
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This was based on a suggestion in an older Fannie Farmer, that one might use a gingerbread batter in place of the usual cottage pudding when making pandowdies...
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Follow this easy step-by-step from Food Network Magazine for a flawless roast chicken at Sunday supper.
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Summer squash are coated in cornbread mix and pan-fried for a quick and easy way to get kids to eat their veggies.
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Get Cake Eyeballs Recipe from Food Network
Ingredients: white chocolate
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This is a three-tiered white wedding cake. It is practical and good.
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Cleverly cut mints and a thick layer of buttercream embellish chocolate cake.
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Get Sicilian Cake Recipe from Food Network