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These salmon patties using canned salmon are seasoned with dill, cayenne pepper, and garlic.
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Make this aromatic, quick and easy curry with hard-boiled eggs the next time you're craving Indian or vegetarian food on a weeknight.
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We make this every year for Halloween dinner. It would also be good for Thanksgiving morning breakfast and the whipped cream would be great on pumpkin pie.
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These crispy orange pizzelle are flavored with orange zest and triple sec for a bright twist on the classic Italian holiday cookies.
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After stuffing cooked pasta with a tasty blend of spinach, Parmesan, mozzarella and a dash of sugar, arrange tomato sauce and shells in a baking dish and chill overnight. Bake it the next day!
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A cool seafood salad that's a real treat for potlucks. Salad shrimp, crab meat, hard-cooked eggs, and the pasta of your choice are tossed in a homemade dressing.
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Try this tasty recipe for fried rice croquettes filled with Parmesan cheese and marinara sauce.
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This is a great traditional Mexican dish. It takes a little bit of time, but it is worth every minute! Provecho! Serve with a side of Spanish Rice.
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A cinnamon raisin batter bread with a sugar glaze just like the school cafeteria used to make. It is a yeast bread baked in a sheet, and cut into servings after cooling. This recipe has been passed down for generations.
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This is a simple braided challah, glazed with egg. Half the flour is whole wheat for a hearty flavor. It is sweetened with sucralose sweetener, but you can substitute sugar.
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Discover the sensuous aspects of chocolate. Julie’s recipe for Chocolate Nut Cake is sinfully-rich.
cooking.nytimes.com
This recipe is by Julia Reed and takes 10 minutes, plus overnight soaking. Tell us what you think of it at The New York Times - Dining - Food.