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This recipe was submitted by Real Women of PHILADELPHIA contestant Mandy Heaston.
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Making ice cream using a sous vide machine is a complete game changer. Not only do you get perfectly cooked custard without the risk of curdled yolks, it also...
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Bake a crustless cheesecake, then scoop out rounded lollipops on a stick. Dip in white or dark chocolate, then decorate with mini chips, sprinkles or nuts. A fun twist on a traditional dessert, these fun 'lollipops' will impress your family and friends.
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Get Cream Cheese Icing Recipe from Food Network
cooking.nytimes.com
This recipe is by Dorie Greenspan and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Lemon-lime soda is spiked with whiskey, triple sec and a dash of sweet and sour mix. This was given to me by my aunt, it's divine!
Ingredients: ice, whiskey, sour mix, lemon lime
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Enjoy this dressing on salads and baked potatoes or use it as a dip for vegetables.
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One of Martha's favorite designers, Ralph Rucci, shares his favorite recipe for a parmesan cheese souffle.
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Jalapeno popper taquitos are easy to make thanks to a slow cooker, are a crowd-pleasing appetizer when served with guacamole and sour cream!
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In this recipe, boneless, skinless chicken breasts are coated in crushed cornflakes and baked.
cooking.nytimes.com
Here is an intensely buttery, crispy-crust pie that exudes loads of syrupy cherry nectar when you plunge in the knife In a quirk of pie-making tradition, open-faced pies, like custards, chocolate cream or pumpkin chiffon, get the best crust — pre-baked shells that are flaky, crisp and golden But fruit pies, baked with raw dough that is often pale and soggy, get short shrift
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Serve this simple grape salad in a glass bowl for a fun and colorful presentation.