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Buttery sweet potatoes are topped with coconut and pecans in this sweet potato streusel casserole that will be a staple at Thanksgiving.
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This recipe is by William Norwich and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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You'll want to sail away in this Chicken Alfredo Bread Boat.
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Based on 'One Bowl Chocolate Cake,' this recipe delivers fluffy and moist lemon cupcakes from batter achieved in one bowl.
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Homemade cherry filling is baked under a basic dough topping creating a delightful cherry cobbler. Serve warm with vanilla ice cream.
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These potato- and porcini mushroom-stuffed Ukrainian dumplings are like large ravioli. Serve them with butter and fresh herbs, fried onions, pork cracklings, or sour cream with dill.
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Grilled lobster tails stuffed with celery, green onion, and crabmeat seasoned with cayenne pepper and dry mustard. Delicious served with warm garlic lemon butter.
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Rich, flavorful and delicious - this magical bread pudding will fill your kitchen with a wonderful aroma, and your tummy with warm goodness.
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Dark chocolate, orange, and cinnamon take bread pudding to new level of delicious decadence.
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Get Cappuccino Panna Cotta Recipe from Food Network
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A savory vegetable loaf is stuffed with eggplant, zucchini, green pepper, and Swiss cheese. Serve cooled and sliced for a light lunch or at your next picnic.
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Butternut squash, coconut milk, and apple are simmered with curry powder creating a warm and comforting soup for cold fall days.