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cooking.nytimes.com
This recipe is by Oliver Strand and takes About 4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Beef, bacon, onion, and sauteed mushrooms, all simmered in rice sour cream sauce. Great over egg noodles.
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Get Ice Cream Cone Cake Recipe from Food Network
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This quick and easy pumpkin bread is wonderfully moist and has a great texture which comes from sifting the dry ingredients together.
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This cake recipe handed down through generations uses mashed banana in the batter.
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These buttery pinwheel cookies with pistachios and cranberries will be a new holiday classic and a cookie tray favorite!
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This is the recipe that I like to use with the fresh pears that I get from my trees in late August. It's also lower in fat and cholesterol than most regular cakes.
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These chewy blondies ooze brown sugary butterscotch. They're delicious plain or topped with a coffee frosting.
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Chocolate cake, a crème de menthe layer, and a chocolate glaze make this cake a crowd-pleaser. It's chilled and served cold, for a deliciously refreshing dessert.
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This is a recipe my mom used to make ahead of time, and bring on boat trips. It's unusual and very, very good. The filling is nice and creamy, and the pastry is rich and tangy.
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These blintzes are thin pancakes, like crepes, stuffed with a sweet cottage cheese filling and perfect as a sweet or savory brunch addition.
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In Kentucky and its environs, this dessert once served as a wedding cake; neighbors and friends might have each brought a layer, and the hosts would add the filling. We plumped up dried apples in cider and tucked them between layers of clove- and ginger-s