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Chilled heavy whipping cream, condensed milk, and fruity orange liqueur are all it takes to create this incredibly smooth, boozy ice cream.
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A quick and easy microwave fudge flavored with grated orange peel and orange liqueur.
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This recipe is by Trish Hall and takes 13 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Kick up the protein with peanut butter and whey protein.
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With a hint of orange and the crunch of cornmeal.
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Combined with velvety Yukon Gold potatoes, Jerusalem artichokes (a.k.a. sunchokes) lend their sweet, nutty flavor to this golden bread crumb-topped gratin.
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A chocolate cookie and peanut crust topped with ice cream and a thick layer of chocolate sauce.
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This cheap and very easy Pakistani meal is usually eaten with Basmati rice, tossed salad, and hot pickles. It is relatively quick to make, and tastes even better the second day.
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A delicious Bundt cake using ground almonds, sliced almonds, and almond extract.
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Just mix the basic ingredients, drop the batter by spoonfuls onto a baking sheet, and bake. These golden biscuits are so simple you will be surprised by the lovely texture and taste.
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This vegan recipe for banana cake is made without eggs, milk, or butter. One can add raisins or chopped nuts for extra flavor and variation.
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This Southern-style grits recipe makes a delicious side for eggs, ham, or braised meats.