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Hot dogs are skewered on sticks, dipped in corn batter, and then fried to a golden brown.
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Freshly-baked salmon is chunked in a bowl with thinly-sliced onions, tomatoes, and chopped, fresh basil. And if this isn't glorious enough, a fragrant, hot and spicy dressing is folded in. Serves six.
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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.
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Orange zest adds a layer of flavor to these cranberry and pumpkin muffins.
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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.
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Awesome cake if you like the flavors of coffee and coconut.
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Pumpkin puree, cinnamon, and vanilla extract flavor this rich bread pudding.
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Salmon gets a crispy crust when it's covered in a rice wrapper and pan seared.
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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.
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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.
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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.
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The sauerkraut cannot be tasted; you think you're eating coconut!