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A mouth-watering treat for those who love cheesy garlic bread!
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 30 minutes, plus 2 hours 30 minutes' marination. Tell us what you think of it at The New York Times - Dining - Food.
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This cake recipe uses sourdough starter in the batter for a uniquely delicious cake with a strong milk chocolate flavor.
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These bar cookies are made moist by using apple butter and feature a simple drizzled icing.
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These soft Italian-style cookies are a hit with everyone. The ricotta keeps them moist, and the recipe yields a large batch, which is great since the baked cookies freeze so well. Do not freeze the unbaked dough. You can decorate them with chopped candied cherries, colored sugar or candy sprinkles.
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Lemon grass and ground beef create a great flavor combination in these simple, fast, and economic kabobs.
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This layered salad made with corn, red bell pepper, hummus, carrots, and Cheddar cheese is a vegetarian, healthier version of 7-layer dip.
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With just a few ingredients and even fewer steps, this recipe for fabulous, spicy ginger snap cookies is truly a "snap" to make!
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Creamy peanut butter and avocado make these chocolate brownies smooth, rich, and vegan. No one will be able to guess the secret ingredient!
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The sweet chunky filling is made with beaten eggs, white and brown sugars, oats, vanilla, chopped nuts and raisins. Then it 's spooned into an unbaked pie shell and baked until set and golden. It 's wonderful with sweetened whipped cream or rum raisin ice cream.