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An easy, zesty broccoli slaw dressing binds together this crunchy salad of broccoli, cabbage, tomatoes, scallions, almonds, and cranberries.
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This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting.
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These tasty maple and nut flavored scones taste like they came from a specialty coffee shop.
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Banana and eggnog give regular cake batter added richness and moisture for a festive dessert perfect for the holidays.
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After chilling ahead of time, these key lime pie Jello-O® shots, with cake vodka and graham cracker crusts, are ready to start the party.
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A low-fat version of a pumpkin bread recipe using no oil. Try using a heat stable sugar substitute for half of the sugar for an even healthier treat.
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I use the food mill instead of a blender — immersion or regular — because I love the texture of the soup when it’s put through the mill’s coarse blade, resulting in a flavorful, colorful mixture that you can almost chew on But you can use a blender to purée the soup The texture will be coarsest — which is what you want — if you use an immersion blender.
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Ground beef and spaghetti are simmered in a tomato-based broth in this one-dish, skillet spaghetti perfect for weeknights.
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This creamy tomato soup has a delicious twist - the addition of strong, black coffee. This is the perfect summer dish for using freshly picked tomatoes from the garden.
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Cranberries and raisins are folded into a sweet bread pudding batter for a colorful dessert for holidays and special occasions. It makes a great breakfast strata, too!
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I make this challah for my family and family gatherings in Colorado, and it turns out beautifully each time. I hope you enjoy it as much as my family does! If you'd like, sprinkle poppy or sesame seeds before baking, but we never do.
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Luscious pineapple is strewn throughout these ambrosial zucchini loaves, perfectly spiced with nutmeg and cinnamon.