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Zucchini slices step in for pasta in this low-carb and gluten-free beef lasagna that is delicious and satisfying; such a crowd pleaser!
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This version of the soulful soup classic is made with a Polish twist, adding kielbasa to make the soup into a hearty meal for cool-weather evenings.
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Cooking butternut squash and onion until browned gives a particular flavor to this soup full of fall flavors.
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This heavenly pumpkin pie's filling is rich and creamy with spices, half-and-half, baked pumpkin and brown sugar. When all the ingredients are stirred together, the filling is poured into a prepared crust and baked until set.
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Air-fried lumpia? Your taste buds will never know the difference, but your waistline will! The same crispiness and tastiness is in this lumpia recipe without having to deep-fry.
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These cranberry-walnut cookies have a bit of citrus flavor though the use of orange juice in the dough. Great alternative cookie for when you run out of chocolate chips.
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These turkey and quinoa meatballs flavored with parsley and sage are baked in a savory balsamic vinegar, soy sauce, and ketchup sauce.
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If you love peanut butter then get ready for the peanuttiest peanut butter flavored cookie you have ever tasted!
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Cooking rack of lamb can be intimidating for many people, but this elegant recipe is so easy to prepare it will soon become a staple in your entertaining repertoire.
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Seasoned fresh green bean wraps with provolone cheese are a quick, vegetarian meal to prepare for lunch boxes and weekday lunch.
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This decadent cake is creamy-smooth and buttery. It literally melts in your mouth and leaves you swooning for more!
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If you love zucchini bread, give this version that uses shredded cucumber a try. It's a great use for those big cucumbers lurking in your garden.