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cooking.nytimes.com
This recipe is by Moira Hodgson and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Rolled oats and Grape Nuts® make a crunchy topping for this classic apple crisp.
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This pie-style variation on Chilean empanadas is filled with beef, raisins, and black olives simmered in broth and wrapped in homemade crust.
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A very simple, very classic recipe for chocolate cupcakes with only 6 ingredients was handed down through generations of a family.
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A crust-less cranberry and walnut pie that can be whipped out in a jiffy. The perfect partner for a scoop of vanilla ice cream.
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All the ingredients - milk, sugar, eggs, shredded coconut, Bisquick, vanilla and butter - are simply stirred up in one bowl and, amazingly, this mixture forms it 's own crust while baking.
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These watermelon margaritas made with tequila, vodka, and orange liqueur are a refreshing cocktail to sip on, on hot summer days.
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Traditional divinity candy is a quick and easy dessert to prepare when cooked in the microwave, and this version comes out perfectly every time.
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Easy and pretty, this bright cranberry dip can be made ahead of time and just poured over cream cheese to serve.
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Pineapple and strawberries blended in a mixture of yogurt, milk, and ice makes a great-tasting smoothie.
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Dill and lemon juice dress this cucumber salad with a small amount of sour cream.
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Delicious and easy drop sugar cookie!