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cooking.nytimes.com
This recipe for the chocolate cookies was sent to The New York Times several years ago by Mari Pfeiffer, a reader in California; it’s from the cookbook “Great Cookies,” published in 2003 by the author and teacher Carole Walter The cookies are imbued with deep flavor from the combination of cocoa powder, unsweetened chocolate and espresso powder Decorate them with royal icing
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Tastes like apple pie! Smoothie with applesauce, almond milk, cashews, dates, and vanilla.
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No one will believe that you made this delectable chocolate peanut butter pudding cake in your slow cooker.
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Shrimp, broccoli, and water chestnuts are stir-fried with a combination of soy and oyster sauces in this quick Chinese-style dish.
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A pretty decorated cake with a layer of fluffy blueberry filling gets a topping of red and white strips and fresh blueberry stars. It's great for Memorial Day or any patriotic occasion.
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I'm not sure if it's chili, or stew, or a shepherd's pie without the crust, but there is nothing like it over some toast on a cold night. Rich and hearty, just downright yummy.
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This lighter version of the home-style classic Sloppy Joe is juicy and packed with flavor!
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Golden Cheddar bakes atop chicken, rice and water chestnuts in a smooth, mild sauce. A crispy potato chip crust holds it all in.
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Salisbury steak made with ground turkey and cream of mushroom soup is a different twist on the traditional recipe reminiscent of school lunch days.
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Here is a great Korean Teriyaki recipe that is made with maple syrup instead of sugar. For a vegetarian version, use Chinese extra firm tofu.