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This one-pot wonder is creamy, cheesy, and comforting. Store-bought chicken broth makes this potato leek soup a breeze.
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This recipe for Koeksisters (cake sisters), or South African donuts, calls for soaking the cakes in a lemony ginger syrup.
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Strawberries, oatmeal, and cinnamon flavor this delicious quick bread.
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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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Many years ago, while visiting a friend in Idaho, we decided to make chili and wandered into the grocery store with a vague idea of what chili was supposed to have in it. Several slight adjustments later, this was the result and it has become a family standard.
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A tender cake bakes itself up and around a thick layer of fresh plums. Streusel topping adds another layer of flavor and texture.
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Oven fried tortellini is just another excuse to eat pasta, as if you needed one.
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Chili with quinoa, plenty of beans, and tomatoes is a hearty, vegan version of chili that will please the whole family.
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Sweet, tangy cranberries add their flavor and color to a made-from-scratch corn bread that's perfect for the holiday table.
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Fresh, crisp garden cucumbers, tomato, and red onion show off their best flavors with a bright and light dressing.
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This recipe is from my great grandmother and is super easy. It is made using bread crumbs, eggs, and hamburger patties. Best served with fried potatoes.
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A homemade cranberry filling is spread between a spiced oat-nut dough in these festive bar cookies.