Hawaiian dump cake with cherry pie filling, crushed pineapple, yellow cake mix, coconut, and macadamia nuts. No mixing required, just layer and bake.
Rhubarb upside down cake with a cinnamon-butter base, light muscovado sugar, and an almond shortcake topping. Serve warm with fromage frais for a British-style spring dessert.
An easy sweet and tangy barbecue sauce. Why buy store bought when it's so easy to make your own.
Cracker Barrel Cheddar Hash Brown Casserole recipe
A very tasty pasta dish in a rich and creamy sauce flavoured with Asiago cheese. Easy to upgrade from an appetizer to main dish with the addition of your favourite seafood.
Southern Confederate pie with a buttery lemon custard filling baked low and slow until golden. Six eggs, six lemons, and a whole lot of old-fashioned charm.
This easy-to-make snack is perfect for those long days at work or for traveling with the kids.
This is a fantastic omelet, I love it very much, every week, I cook it for at least 3 times, even more.
Old-school Hasen pfeffer, German-style braised rabbit marinated two days in spiced vinegar, browned in butter, and finished with a swirl of sour cream. Traditional Pennsylvania Dutch comfort food.
Try this succulent chicken dish made with chopped shallots and crescent rolls.
Soft persimmon cookies spiced with nutmeg, cinnamon, and cloves, loaded with walnuts and raisins. A nostalgic fall baking recipe that puts ripe persimmon pulp to its best use.
Seared tuna steaks braised in a luscious port wine sauce with cranberries, shallots, orange zest, and cream, finished with swirled butter. A stunning date-night dinner for two in 25 minutes.
Crab supreme: sweet crab folded into a creamy mushroom, thyme, and white wine sauce, spooned into shells or ramekins, topped with parmesan and baked golden. An elegant baked crab appetizer or light main.
Vidalia beef patty bakes a ground beef burger with sliced potato and sweet Vidalia onion in a buttered foil packet. A hands-off, one-serving campfire-style dinner.
A simple bread machine recipe that makes a decadent pumpkin bread that can be served plain, or toasted.
Golden, buttery scones studded with raisins or blueberries, baked to a crisp top and tender center. A bakery-scale recipe that scales down easily for home baking.
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