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Great as a sandwich like sloppy Joes or over mashed potatoes or rice.
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My mothers' recipe. Great for snacking--or you can frost it, for a special occasion cake. One of my family's favorites.
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This version of the classic pie is made with lemon-lime gelatin, lime juice and grated rind, condensed milk and sour cream stirred in. The filling is then poured into a baked pastry shell and chilled until firm.
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Eggplant slices are dipped in egg whites and whole wheat bread crumbs, then baked instead of fried, creating a healthier version of the traditional dish.
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Have all the flavors you love in homemade lasagna without the fussy preparation and baking. This easy version is assembled in your slow cooker, and simmers for hours while you do other things.
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This recipe is by Nancy Harmon Jenkins and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This lasagna recipe replaces the traditional pasta with eggplant slices and adds layers of seasoned ground beef.
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Use a couple of cups of mincemeat plus some apples and ready-made crusts to make a very tasty, easy pie perfect for fall and winter.
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You'll flip over these little cakes made with slices of Golden Delicious apples, spice cake and Marzetti® Old Fashioned Caramel Dip.
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Thick cut baked pork chops topped with creamed corn 'stuffing.'
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Organic stevia sweetens this delicious combination of baby spinach, mango, grapes and fresh mint for a satisfying skinny smoothie.