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This moist vegan cornbread with soy milk, canola oil, and frozen corn kernels is a snap to make in a cast iron skillet and great with soup.
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This recipe can be baked as cookies or as a fruitcake. It combines the traditional fruitcake ingredients of dates, dried fruit and chopped nuts.
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Fiery andouille sausage and spicy poblano peppers are tamed by lots of colby cheese in these tasty Tex-Mex quesadillas.
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Potato bread is so full of flavor! With a firm crust and lots of little air pockets, it's the best bread ever for making toast.
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Pollo adobado, a traditional Mexican adobo-marinated baked chicken dish, is bursting with flavor from a guajillo pepper and tomato sauce.
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This spelt flour version of challah is kneaded in a bread machine, and topped with your choice of toppings.
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Get Linguine with Red Clam Sauce Recipe from Food Network
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Brown sugar custard layered with bananas and peanuts -- homemade goodness.
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To give this Moroccan stew flavor without much fat, chef Joël Robuchon simmers it in a spiced broth. Artichoke hearts add a lovely spring flavor; they're also one of the best vegetable sources of antioxidants.
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Marcia added pearl onions and grapes to her tender pork dish because "they're both sweet and juicy."
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Old fashioned, buttermilk marinated, flour coated, crispy, tender fried chicken recipe.
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Tomatoes and salt, simmered to stewed perfection.
Ingredients: tomatoes, salt