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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.
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Looking for a fun treat for Christmas? Try these vegan brownies in the shape of Christmas trees. Use pomegranate seeds for the Christmas decorations.
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Spinach and white rice are cooked together with onions and garlic in this delicious tomato-based dish.
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The best hummus recipe I ever had. A simple authentic tasting hummus is served with toasted pita wedges brushed with olive oil and seasoned with rosemary. A beautiful dish that goes well on an appetizer buffet.
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Fresh or frozen peaches can be used in this best-served-warm dessert. Top with whipped cream or vanilla ice cream for a truly decadent treat.
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This is an updated version of borscht, the traditional Eastern European beet root soup, for the Instant Pot(R) and made vegan without animal products .