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This recipe is by Joanna Pruess and takes About 2 hours 30 minutes, plus 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A cupcake recipe spiced with the traditional pumpkin pie flavors of cinnamon, cloves, nutmeg, and vanilla.
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A light, spicy quick bread recipe that's a great way to use up leftover roasted sweet potatoes.
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Get Creamy Corn and Vegetable Soup Recipe from Food Network
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Get Almost-Famous Cinnamon Buns Recipe from Food Network
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Such a delicacy must be difficult to prepare, right? Not in the case of these chicken breasts rolled around crab and mushrooms. Top with white sauce and Swiss cheese, and you have a meal sure to impress.
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Chunks of seasoned boneless pork sirloin roast are quickly sauteed with broccoli and carrots, then tossed with herbs, grated cheese, bow tie pasta and more veggies for this colorful, main dish salad.
cooking.nytimes.com
This recipe is by Alice Hart and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Spicy Cheese Dip Recipe from Food Network
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Moist, chewy oatmeal cookies amplified by coconut and nuts.
cooking.nytimes.com
This recipe requires a little extra effort – you have to whip the egg whites separately and then fold them into the batter - but the reward is a light, ethereal cake topped with glistening, caramelized cranberries Serve with a dollop of whipped cream, and prepare yourself for accolades.
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