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A simple Southern classic! Okra is dredged in seasoned cornmeal, then fried until golden.
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These blonde brownies are studded with pecans, chocolate chips, and butterscotch chips for treat with variety.
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These vegan pumpkin spice cookies, made with almond milk, pumpkin, and vegetable oil, are quick and easy to prepare during the holidays.
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Spiced apples are baked with cream in this family favorite.
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Get Eggplant Gratin Recipe from Food Network
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Get Stone-Ground Grits with Gruyere Recipe from Food Network
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Sunny Anderson makes these espresso coffee cakes in mini-loaf pans and tops them with a peanut butter frosting.
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Butter, salt, Worcestershire sauce, brown sugar, and hot sauce are all you need to spice up your pumpkin seed haul from Halloween decorating or any fall cooking involving pumpkins.
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A great, light, after-school snack for kids that is easy to make. Sliced apples are placed on buttered bread, then sprinkled with cinnamon and quickly broiled.
Ingredients: butter, wheat bread, cinnamon, apple
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Serve this with our Lemony Kale Salad for dinner, or on its own for a light lunch.
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Tomatoes and garlic are simmered with anchovies, capers, olives and red pepper flakes to make a peppy sauce for your favorite pasta.
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Vegetarian lettuce wraps are filled with tofu, cucumber, radishes, water chestnuts, and tomatoes. Great for a light appetizer!