Search Results (24,798 found)
cooking.nytimes.com
This recipe is by Molly O'Neill and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Orange zest adds a layer of flavor to these cranberry and pumpkin muffins.
www.allrecipes.com
This will remind you of pumpkin bread, with its cinnamon, nutmeg and pecans. The flavor does differ, though, so be sure to give this recipe a try.
www.allrecipes.com
Awesome cake if you like the flavors of coffee and coconut.
www.allrecipes.com
Pumpkin puree, cinnamon, and vanilla extract flavor this rich bread pudding.
www.delish.com
Salmon gets a crispy crust when it's covered in a rice wrapper and pan seared.
www.delish.com
We've found a way to make this classic onion soup in just under an hour...we use beef broth and dry white wine to add flavor to the sautéed onions, and the cheesy bread topping is just about irresistible.
www.allrecipes.com
A delicious chilled salad of white kidney (cannellini) beans and shrimp with a zesty herbed dressing. This may be eaten immediately, but is best when left refrigerated several hours, or overnight.
www.allrecipes.com
This version of vanilla ice cream uses vanilla pudding mix and heavy cream for an extra creamy delight! Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.
www.allrecipes.com
The sauerkraut cannot be tasted; you think you're eating coconut!
www.delish.com
These cheesesteak sloppy Joes are even better than the original.
www.allrecipes.com
Serve this rich, slow-cooked apple butter with your favorite breads and breakfast treats!