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This is a quick and versatile recipe for a classic cake. Substitute a 32 ounce can of pears and devil's food cake mix for Pear Kuchen, or canned peaches and white cake mix for a peach version.
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Perfect as a side dish for brunch or dinner, this creamy and crunchy hash brown casserole always fits the bill.
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This recipe is by Jacques Pepin and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This green bean casserole is made with cream of broccoli soup, creamy salad dressing, sour cream, and Cheddar cheese-flavored fried onions.
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This soup is a staple in several New Orleans restaurants. If you don't like it spicy do not use the Creole seasoning, just add more salt and pepper. Serve with salad and garlic bread. It's easy and delicious!
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Canned green beans and white corn are mixed with onion and green pepper, mixed with cream soup and baked with a cheesy topping.
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Spice up regular tomato soup with cumin, ginger, cinnamon, and coconut milk.
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Macadamia nut brittle with dried blueberries may be something you've never had before; if so, you are in for a salty-sweet, crunchy treat.
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Sardines are simmered with onion and tomato and served over white rice for an Island-style meal perfect as breakfast with a cup of coffee.
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Made with a date-walnut base, this paleo raw carrot cake is topped with a silky cashew coconut icing, frozen, and sliced into cake bites.
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A yummy frozen mojito with a slight coconut sweetness.
Ingredients: ice, fruit, coconut, mint leaves, garnish