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This crispy pizzelle recipe incorporates pumpkin puree and pie spices for a delicious holiday flavor and a deep golden color.
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These easy drop cookies have a hint of lemon extract and nutmeg.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken and veggies are simmered in broth with buttermilk-based dumplings.
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Fried chicken gone to finishing school, as a basil-Parmesan sauce brings a mainstay dish to a new level.
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Cheesy, toasted pecans are great on this salad and just as tasty as a snack in their own right.
cooking.nytimes.com
This is a basic New England clam chowder, though with leeks used in place of the traditional onions, and a splash of wine to add a floral note Also: thyme Very continental
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Get Shephard's Pie Recipe from Food Network
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Try this recipe for a gluten-free peach cobbler that tastes just as delicious as the regular version.
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Get Lamb Chops with Garlic and Rosemary Recipe from Food Network
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A nutty cereal crust full of almonds and coconut forms the base of a vanilla ice cream dessert topped with a homemade chocolate syrup and served frozen.
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Cooked chicken, broccoli, mushrooms, and water chestnuts are baked in a creamy Cheddar cheese-topped casserole. Serve with rice and a fruit salad, if desired.