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cooking.nytimes.com
This recipe is by Jacques Pepin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This one is akin to the seven layer bars, without the butterscotch chips, and an extra layer of sweetened condensed milk.
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Try these pancakes made with mashed sweet potatoes, and you may never again want regular pancakes!
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This cookie has a chewy bottom crust with a sweet cream cheese layer on top. I like this best with a yellow or lemon cake mix.
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A salty-sweet side dish sure to please veggie-lovers and sweet-tooths alike!
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Chef John cooks and cools russet potatoes to make home fries with a perfectly crispy exterior and tender interior--just like your favorite diner!
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Leftover brown rice is cooked together with milk, honey, and dried blueberries for a healthy, new twist on breakfast. Experiment with it to make it your own, you can try using any mixture of dried fruit instead of the blueberries.
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Swiss cheese, ham and chicken breast are grilled together on your favorite bread for a gourmet lunch treat.
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These chocolate and coconut cookie bars have a graham cracker crust.
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Sweet and salty pancetta is lightly sauteed in butter, then cooked in vodka, tomato sauce and cream to make a rich and flavorful sauce for boiled penne. Grate Parmesan cheese over the top and serve warm.
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Cornbread made with blue cornmeal is slightly sweet, with a cakelike texture.
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A sweet switch from the usual cheese ball. Cream cheese and butter are sweetened and blended with miniature chocolate chips, then rolled in chopped pecans.