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Spiced waffles made extra moist with the addition of applesauce are served with warm apple-pie filling and fresh whipped cream.
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Treat yourself to gooey caramel rolls laced with pecans and a sticky caramel sauce that'll make ordinary cinnamon rolls a thing of the past.
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Peas, carrots, and tofu are simmered together in coconut milk with spices, creating a warm, savory Indian favorite. Serve over hot rice, with yogurt on the side.
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This new take on broccoli casserole boasts cream cheese, veggies and a delicate crescent roll crust.
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At our confectionery shop, Mali B, Nanao and I are often asked to make Funfetti cakes. Something about the sprinkles inside and the festive colors make people feel young.
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Instead of cake and ice cream, try a birthday party dessert inspired by both. This gooey trifle overflows with layers of vanilla cake, vanilla pudding, whipped cream, bananas, and drippy chocolate sauce.
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A pretty pale yellow and red cream pie combines the tangy flavors of Key lime with a bright strawberry-rhubarb glaze. It needs time to chill and set, so it's the perfect make-ahead dessert. The simple vanilla wafer crust couldn't be easier.
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Grated zucchini makes the cake from this recipe a lovely and moist cake finished with a simple icing.
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What's better than a chicken pot pie? A chicken pot pie topped with a flaky puff pastry! A wonderful dinner recipe for all occasions.
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This healthy grain bowl packs in protein, fresh veggies and herby dressing.
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Using 2% milk gives this rustic soup just a little bit of creaminess without all of the fat. You can easily make it vegetarian by substituting the chicken broth with vegetable broth.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.