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This vegan pumpkin brownie recipe makes the best autumn treats ever. Serve them with vegan coconut whipped cream or pumpkin seeds.
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Rhubarb and strawberries are a great match. You can substitute half the rhubarb with an equal weight of quartered berries.
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Green grapes are folded into a sweetened cream cheese and sour cream mixture freckled with pecan bits in this fruit salad.
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Allowing bread to soak in custard batter for a full hour is the secret to a good bread-and-butter pudding.
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Italian Crisp Wafer cookies made with a patterned iron. This recipe has chocolate and ground nuts. These are also good when topped with your favorite chocolate icing.
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Carrots are cooked until tender, grated, and then topped with tomato dressing and mint. Note: You could try using julienne carrots instead of grated, if you like.
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Salted peanut cookies. If you use self rising flour, omit baking soda and salt.
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Beef goulash with light, fluffy dumplings. Central European goulash, a beef stew with Hungarian paprika, onions, tomato paste, cubed chuck roast, herbs and stock.
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This take on the classic creme brulee features lemon, lime, and orange, lending a bright, refreshing kick to this silky, creamy dessert.
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Onion juice and toasted sesame seeds flavor this sweet and tangy salad dressing.
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Butterscotch chips and pecans make a delightful tasty cookie.
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Homemade onion soup mix is quick and easy to make without preservatives that are often in the store-bought versions.