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Photo of: Dog Food Dip

Dog Food Dip

Submitted by: Cindy Carnes 
Home Town: Boone, Iowa, USA
Living In: Malvern, Iowa, USA
This dip recipe was given to me by a co-worker some 15 or more years ago. She made it for potlucks at work, and it was always gone from the nurse's station before the rest of the food was put out! It's a simple mixture of beef and cheese, but it should always be made a day in advance to allow the flavors to blend. Serve with your favorite corn chips. 
Photo of: Pumpkin Pie I

Pumpkin Pie I

Provided by: Carla A.
This is the only pumpkin pie recipe I've ever used. It's been in the family for at least sixty years! Since, in our family, one pie is never enough, I like to triple the filling recipe and divide it into two pie shells, since, as my Mom always says, "No body likes a skimpy pie!" (Of course, this will add a few minutes to the baking time, too.) 
Photo of: Wisconsin Native's Beer Cheese Soup

Wisconsin Native's Beer Cheese Soup

Submitted by: SAVVYHOSTESS 
Home Town: Menomonie, Wisconsin, USA
Living In: Falcon Heights, Minnesota, USA
The pride of the Midwest, this super soup combines beer and sharp Cheddar with milk (or cream), chicken broth, finely diced vegetables, mustard, Worcestershire sauce, hot pepper sauce, and Cayenne. 
Photo of: Restaurant Style Egg Drop Soup

Restaurant Style Egg Drop Soup

Provided by: W.J. Cory
This Egg Drop soup is born from a love of the soup and MANY trips to my favorite Chinese restaurant (asking them many questions) resulting in this variation...Compare it to your local restaurant...The simplicity is the key. Soup can be re-heated or frozen and re-heated. 
Photo of: Chicken and Broccoli Braid

Chicken and Broccoli Braid

Provided by: Kelly Grimes
This clever recipe makes innovative use of prepared crescent roll dough. A cheesy chicken and chopped broccoli mixture fills the center. 
Photo of: Perfect Baked Potato

Perfect Baked Potato

Submitted by: CURLEEGIRLEE 
This baked potato has a crisp, golden skin, and is light and fluffy on the inside. Great comfort food! 
Photo of: Buttery Crunch Crust

Buttery Crunch Crust

Submitted by: sal 
If you have a great custard pie recipe and would like an equally great crust to go with it, then give this crust recipe a try. You can use chopped coconut or nuts for this 9-inch crust, and it only takes 15 minutes to bake up perfectly. 
Photo of: Easy Cajun Jambalaya

Easy Cajun Jambalaya

Provided by: Grant Michel
Chicken breast and kielbasa are sauteed with green pepper, onion celery and garlic, then stewed with chicken stock and rice. This version is lightly spiced, in response to those a little more sensitive to pepper. 
Photo of: It's Chili by George!!

It's Chili by George!!

Provided by: George Couch
This is a good, standard chili, with lots of ground beef, tomatoes, kidney and pinto beans, and onions. It needs to simmer for 90 minutes on the stove, or can be made in a slow cooker and left to simmer all day. 
Photo of: Quick and Easy Taco Dip

Quick and Easy Taco Dip

Submitted by: FROGGLADIE 
This is a quick and easy taco dip that everyone is sure to love!! Better make a double batch, because this will go quickly! Increase the amount of salsa as desired 
Photo of: Fettuccine Alfredo V

Fettuccine Alfredo V

Provided by: Greg
The absolute best Alfredo sauce. You do not want to use a grated parmesan that you buy on a shelf. When you cook with that type, your Alfredo goes from a sauce to a gooey mess. You want to buy a very good and very hard parmesan in triangle form. Also, make sure the cream doesn't boil too much or there will not be enough liquid to make the Alfredo sauce smooth. 
Photo of: Berry Cornmeal Muffins

Berry Cornmeal Muffins

Submitted by: Shelley Albeluhn 
Very refreshing, fruity and delicious! These muffins will bring a smile to anyone's day! Share them with someone you love. You may substitute raspberries or blueberries for the strawberries if you wish and feel free to use either naturally flavored strawberry, banana, or vanilla yogurt. 
Photo of: Crusty Potato Bread

Crusty Potato Bread

Provided by: Annette
A hearty white bread made in the bread machine with instant potato flakes. 
Photo of: Honey Bun Cake I

Honey Bun Cake I

Provided by: Jennifer Walker
This cake tastes just like the name suggests - like a honey bun. It has been served to hundreds of people and everyone has said how much they liked it. It is a sweet cake and not for those that are watching their weight. Tastes wonderful if served with a small scoop of vanilla ice cream. 
Photo of: French Silk Chocolate Pie

French Silk Chocolate Pie

Provided by: Pillsbury Bake-Off® Contest
Replacing the raw eggs in this recipe with pasteurized eggs or fat-free egg product eliminates food safety concerns and allows you to enjoy this Bake-Off® Contest favorite. 
Photo of: Bacon Wrapped Smokies

Bacon Wrapped Smokies

Submitted by: JILL1018 
Time consuming but it is well worth it! The brown sugar and bacon grease combine beautifully and give such a great taste. 
Photo of: Authentic Chinese Egg Rolls (from a Chinese person)

Authentic Chinese Egg Rolls (from a Chinese person)

Submitted by: Mendy Ling 
You can't get much more authentic than this 300 year old recipe from China. Roast pork, bamboo, and mushrooms lend a rich flavor to an authentic egg roll. 
Photo of: Rhubarb Strawberry Crunch

Rhubarb Strawberry Crunch

Provided by: Michelle Davis
Slices of strawberry and rhubarb are topped with a buttery, brown sugar and oat crumble then baked until golden brown and crunchy. 
Photo of: Cucumber Salad With Thai Sweet Chili Vinaigrette

Cucumber Salad With Thai Sweet Chili Vinaigrette

Submitted by: maryelle 
Home Town: Redmond, Washington, USA
This cucumber salad brings a combination of cool, spicy, and sweet to the picnic. 
Photo of: Celery Stuffing

Celery Stuffing

Provided by: Jerri Taborski
The flavor of this basic bread stuffing is boosted by the addition of several cups of chopped celery. This recipe yields enough dressing to stuff a 10-15 pound turkey. Bake the dressing that doesn't fit in the cavity of the turkey in a buttered baking dish. Try putting the stuffing under the skin of the breast. It makes the turkey very moist! 
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