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These easy and tasty muffins are a glorious way to start any day. They combine the great taste and chewy texture of carrots with the wonderful flavors of apple, raisins, coconut, walnuts, and cinnamon.
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Tender chicken in a creamy, spicy tomato and coconut milk sauce! Serve over jasmine rice.
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Get Tropical Roadie Bars Recipe from Food Network
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Rosemary and cranberry crisps made in the food dehydrator are naturally gluten-free, loaded with fruits and vegetables, and kid-friendly.
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A refreshing sweet salad made with fresh fruit, almonds, whipped cream, and coconut. Serve on a bed of lettuce leaves.
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This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting.
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A carrot cake using two jars of junior baby food carrots.
cooking.nytimes.com
In the 1940s, Robert E Rich, an independent-minded son of a successful dairyman, introduced RichWhip, the first nondairy topping, to the world It took off
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Discover the tangy, fresh taste of sliced green tomato, rolled in cornmeal breading and fried to a golden brown. Serve with a dollop of spicy remoulade sauce you whip up in seconds.
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These spice cakes look like tiny pumpkins when they're covered with orange glaze and topped with a piece of dark licorice, twisted to look like a stem.
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Layers of sauerkraut, egg noodles, a creamy mushroom mixture, Swiss cheese and bread crumbs build up to form this casserole named after the famous sandwich.
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Chicago chef Stephanie Izard grills sliced potatoes in butter to give them an amazing crust, then dresses them with a super tangy mustard seed vinaigrette, fresh scallions and celery.