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These butternut squash tamales, featuring a honeynut squash fudge and pumpkin seed dip, will impart some bold Mexican flavor into your fall cooking.
cooking.nytimes.com
This recipe is by Sam Sifton and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Pork Loin Cured in Spiced Apple Cider with Ricotta Gnocchi, Braised Lettuce, and Corn Recipe from Food Network
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Get Apple Pie Cupcakes Recipe from Food Network
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They're crusty on the outside and tender on the inside. Popovers are a fun and flavorful dinner roll to add to the holiday table.
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Babe Ruth bar cookies, made with peanuts, corn flakes, and chocolate chips, taste just like a Baby Ruth® candy bar.
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This old-fashioned shortcake is just waiting to be topped with sweet whipped cream and your favorite berries.
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This is an old recipe that everyone always asks for when they try these egg tarts with raisins and pecans. They are best when eaten about 5 minutes out of the oven, but are great any time.
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Onions, celery, and broccoli cooked in chicken broth are pureed with milk in this quick scratch-made cream of broccoli soup.