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This is a prune and raisin filled cookie with chopped walnuts added if desired. The cookies are made into loaves approx. 3 1/2 to 4 inches wide and 8 to 10 inches long. After baking the loaves are cut into slices crosswise approx. 1 inch wide. Cookies are glazed on top and decorated with colored sprinkles. Prepare the fruit filling the night before baking.
cooking.nytimes.com
This recipe is by Daniel Patterson and takes 3 hours 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This savory mashed spaghetti casserole with 3 different cheeses, fresh tomato, and rosemary is a rich one-pan vegetarian side or main dish.
www.delish.com
Trying to create an alternative to Heinz and Hunt's, two Brown University undergrads created Sir Kensington's, a small-batch ketchup that balances sweet and tangy (sirkensingtons.com).
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Sun-dried tomatoes, basil and cream of mushroom soup combine to make a luscious, Mediterranean-style sauce for sautéed chicken and egg noodles.  
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Chef Takashi Yagihashi glazes chicken legs in a mustard sauce; on the side are buttery bok choy and a generously dressed salad.
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Ratatouille seems like a lot of preparation, but it doesn't have to be with this easy recipe.
www.chowhound.com
Delicious devils food muffin filled with chocolate chips. These are very easy to make and use cooking oil and yogurt instead of butter. These chocolate muffins...
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Sink your teeth into these Carolina-style Pulled BBQ Chicken Sliders with creamy coleslaw on a delicious sweet roll bun.
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This is a great spread to serve with crusty breads, toasted pita, or raw vegetables. I add roasted garlic and oregano to mine to complete the flavors!
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Shredded raw veggies--like onion, garlic and zucchini--are pressed into a rectangular pan, then sprinkled with Parmesan and toasted sesame seeds. No crust needed!