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Grilled portabella mushrooms and provolone cheese are served on buns with a creamy mustard sauce.
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Spicy crispy gingerbread cookies made with black pepper. Cut into shapes for the winter holidays.
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Cauliflower, olives, and pimento peppers mingle in this muffuletta-inspired salad that's a refreshing make-ahead option for a picnic.
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For a quick and easy shortcut, start with bakery cupcakes or prepare from a cake mix. Top each cupcake with a circle of frosty ice cream and the embellishments of your choice.
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This recipe produces a really moist fruit cake it was given to me by my mom, and it's really easy. My mom uses it for Christmas cake by icing it. I use it for birthdays, Christmas, or just for a treat.
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An excellent variation of the traditional raspberry vinaigrette.
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Made with applesauce, skim milk, and egg whites, these low-fat muffins are a great portable breakfast that are both adult and kid friendly.
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This sweet and crunchy salad is very kid friendly! I first tried this when I visited my family in Newfoundland, and managed to get a copy of the recipe. Make lots, there won't be any left over!
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Crushed toffee is folded into a creamy filling. The pie is garnished with more toffee bits before serving.
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Steamed or Baked buns are a popular snack or appetizer in many Asian cuisines. Here is one filling for the buns from this recipe: http://www.chow.com/recipes...
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A freshly-made vinaigrette with honey, shallots, and fresh thyme dresses this salad of pre-packaged salad mix, almonds, and strawberries.
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Get Candy Bar Clone Recipe from Food Network