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Potato wedges are fried with seasonings and plenty of jalapeno flavor. Spicy and delicious! Excellent with sour cream, ketchup, BBQ sauce, or steak sauce.
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Turkey kielbasa, spinach, and lentils are combined to yield a hearty soup.
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There 's plenty of tart lemon in these glazed muffins -lemon yogurt, lemon zest and lemon juice all have a hand in heightening the citrus flavor.
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This recipe is by Dena Kleiman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a traditional recipe good for anything that ails you. It's the absolute best when you've got the flu, and it's great the second and third day. Note, these matzoh balls are 'sinkers'. These are traditional matzoh balls, as this recipe was passed down from my great-grandmother who needed to make them as heavy as possible to feed a hungry family during lean times. Cut the matzoh meal by 1/2 cup to lighten the load.
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This recipe evokes the fuzzy navel cocktail by giving you a cake made with peach liqueur, peaches, and orange juice.
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Yummy pumpkin cookies with spices and butterscotch morsels. Moist and delicious.
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Chewy and fragrant, you won't even notice it's sugar free!
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These taste like a ginger cookie. They can be either crispy or chewy, depending on when they are taken out of the oven. Balls of dough are formed, then rolled in sugar and baked.
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These rolls are JUST like the ones the cafeteria ladies make in the school lunch rooms! They are super easy and everyone will want the recipe.
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This Greek recipe makes 's'-shaped, cinnamon-flavored cookies sprinkled with sesame seeds.
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Give traditional peanut butter blossoms a decadent update with a chocolate-peanut butter dough topped with a dark chocolate kiss.