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Bananas, chocolate, strawberries, pineapple -- this cooked custard ice cream has it all.
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These eggplant Parmesan rounds are oil free, and yet they are crispy and crunchy since they are cooked in an air fryer. A great vegetarian appetizer!
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A bright and colorful salad of spinach and lettuce is topped with pretty bell peppers, avocado, cauliflower, and broccoli for a rainbow of delicious veggies. Serve drizzled with your choice of dressing.
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Creamy, cinnamon-spiced frosting sandwiched between two soft snickerdoodles makes for one tasty treat.
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It's easy to make this crustless spinach and mushroom quiche - most ingredients are mixed in a blender. Stir, pour, and bake.
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How can you resist this decadent pie that is a graham cracker crust lined with bittersweet chocolate and filled with a custardy banana filling? And after two hours in the fridge, this pie gets even better when topped with whiskey whipped cream.
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Sweet potatoes, pecans, and sweetened cranberries come together in these Thanksgiving-themed muffins perfect for the holiday table.
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If you like the crispy, crunchy, buttery crumb topping on coffee cake, then you'll love Chef John's version that uses more than twice the usual amount; he even adds a layer in the middle of the cake!
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Shirataki noodles, tofu, and vegetables are tossed in a peanut butter-based sauce for an easy vegetarian Thai-inspired recipe.
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Making this moist bread dressing in a slow cooker is an excellent way to free up the oven for other dishes on a busy cooking day.
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Cognac-flavored crepes are filled with an easy-to-make chocolate filling and served with a warm chocolate sauce for an extraordinary dinner party dessert. Make everything ahead of time and assemble a few hours before serving.
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My mother first made these for me and now I made them all the time - incredibly delicious! Serve as a main course, an appetizer.. doesn't matter, they always taste great!