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Pumpkin bread is made easy thanks to the secret ingredient of vanilla pudding mix creating a delicious breakfast treat or snack.
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A good way to use up some of your left over pumpkin and cranberries from the holidays!
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Banana chocolate chip drop cookies adjusted for mile-high cooking.
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Indian saag is a curry of cooked mustard greens and spinach, tasty with naan bread.
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A bite of history, these yummy oatmeal cookies use molasses instead of brown sugar, which was a rationed ingredient during World War II.
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Sun-dried tomatoes and basil put a twist on the traditional hummus.
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This summer salad features watermelon, feta cheese, arugula, and baby spinach in a simple homemade balsamic vinaigrette.
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Crisp bacon complements escarole so well that you may be tempted to sauté the greens in the bacon fat, but don't do it; the bacon will then overwhelm the greens completely. Use olive oil instead, which will bring all the flavors together.
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This Caribbean Calypso hot sauce packs a ton of heat from habanero peppers, and sweet and tangy notes from brown sugar and lime juice.
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These delicious oatmeal-raisin cookies are made with cocoa for a chocolate version of a classic cookie style.
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Tomatoes, parsley, garlic, and oregano go for a spin in your food processor before simmering with onion and a dash of white wine in this marinara sauce recipe.
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If you want to spice up that tomato juice, just use this recipe.