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These gently-sweetened cinnamon-apple-bran muffins have a little Cheddar tang.
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This recipe is by Craig Claiborne And Pierre Franey and takes 10 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Mexican chicken soup, also known as caldo de pollo, is layered with a simple chicken soup over spiced rice and topped with avocado slices and cilantro for a warm and hearty meal.
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Zucchini sticks coated with soy batter and seasoned bread crumbs bake up into a light appetizer or side dish option that's vegan to boot.
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Get Buffalo Chicken Dip Recipe from Food Network
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Roasting the tomatoes, garlic and onions makes this soup especially flavorful.  After the veggies are roasted, all you need is 35 minutes and you've got a robust, rustic-style soup.
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This simple chilled potato salad makes great use of unpeeled red potatoes, hard cooked eggs, celery and a mayonnaise mixture. It's perfect for the big cookout!
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Get Turkey Dumpling Stew Recipe from Food Network
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These are tiny gingersnaps that pack a punch of flavor! I call them 'midnight' because they taste dark and mysterious to me. They are similar to the German pfeffernuss (peppernuts).
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Mexican chocolate and cayenne lend exotic spice.
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Delicious Italian plum dumplings in a yummy brown sugar sauce are a family favorite. This recipe came from Istria, in the former Yugoslavia.
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Bake up a batch of these cinnamon and pistachio biscotti for your coffee, to share with friends, or to give as gifts.