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A light and fluffy herb bread is easy to make in the machine, and uses no eggs, milk, or butter.
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A little coffee powder brings a burst of caffeine to these breakfast bars with coconut, cinnamon, fruit, and nuts.
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Middle-Eastern style puff pastry pockets filled with cheese. Great served as an appetizer or the traditional Israeli way for breakfast with salad, olives, cheese, and plain yogurt. Could also be filled with leftover mashed potatoes, or a spinach and feta mixture.
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Tortillas are filled with a tasty chicken, rice, and cheese mixture and baked until golden brown and crispy.
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Bread cubes, currants, raisins, and pecans are the featured ingredients in this pudding spiced with cinnamon, allspice and cloves.
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Chicken breasts wrapped in bacon cook for hours in a slow cooker with a creamy mushroom-sour cream sauce and dried beef for a hearty meal. Serve the wrapped chicken, sauce, and pieces of dried beef over noodles, rice, or mashed potatoes.
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This recipe for shrimp soup comes together quickly and will warm your insides with spicy red pepper, diced tomatoes, and zucchini noodles.
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Baking this cornbread dressing from Miller Union chef Steven Satterfield in muffin tins gives each serving crispy, savory edges.
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A healthy open-face feta breakfast sandwich recipe.
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Vegan granola bars are an easy, on-the-go snack loaded with dark chocolate, sunflower seeds, and dried cherries.
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Baking pasta with cheese on top creates a chewy and crispy topping kids will love. You can assemble the dish ahead and refrigerate it, then bake it right before dinner. Try this recipe with 1 pound of spaghetti (cook a few minutes less than the package in
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