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cooking.nytimes.com
This recipe is by Celia Barbour and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is my own recipe for pound cake. In this recipe, I use three different kinds of sugar and a lot of vanilla extract. It tastes good fresh and hot and also is good the day after.
cooking.nytimes.com
You can serve this refreshing mixture as a salad, as a topping for whole grains or as a salsa with grilled fish or chicken.
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Start with a fluffy white angel food cake and decorate it with shaved coconut, edible Easter grass candy, and mini candy bird eggs for a pretty Easter dessert.
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Sesame oil, teriyaki sauce, and a hint of hoisin sauce flavor these beef tenderloin bites.
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Get Barbecue Shrimp Recipe from Food Network
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Snap, crackle and pop cereal goes savory here in this hot, cracker-like appetizer made with cheddar, spices and more.
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Food Network Magazine's instructions for how to make a chocolate cake that looks like a big, juicy burger.
Ingredients: cake, chocolate, watermelon, cocktail
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Get Kabocha Squash and Shiitake Wontons with Pomegranate-Vinegar Syrup Recipe from Food Network
www.delish.com
Recipe courtesy of Kellogg's Rice Krispies cereal.
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This traditional Japanese teriyaki sauce recipe just might be the best you've ever had!
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Rice infused with garlic and onion baked in chicken stock makes a wonderfully simple dish even picky eaters will enjoy.