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This recipe shows how you can shock your greens to stay brilliant, while making a presentation that says you really care about your food. The combinations of color with the bright green, red flakes, and white/brown topping is pleasing. The taste highlights sweet against spice, with a nice, crisp bite of seasoned broccoli.
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Sweetened mascarpone cream is layered over lady fingers dipped in Baileys® Irish Cream in this delicious take on Italian tiramisu.
cooking.nytimes.com
They are the antithesis of the cakey blueberry muffins you find in coffee shops The berry quotient is generous here If you find the buckwheat flavor too strong, swap flip the amounts of whole- wheat flour with the amount of and buckwheat flours (that is, use 125 grams whole- wheat and 65 grams buckwheat).
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Simple, savory-sweet cubes of sweet potato are roasted in the oven with honey, rosemary, salt, and pepper.
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Yummy brown sugar cut-out cookies from a tried-and-true recipe handed down through the generations.
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Baked French fries coated in plenty of Cajun seasoning will be a hit with kids and adults alike.
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This is a wonderful pumpkin pie with a delicious twist. It 's made with all the right pumpkin fixings: pumpkin puree, brown sugar, cinnamon, ginger and nutmeg. But at the last minute, vanilla ice cream is folded into the filling, and the pie is slipped into the freezer.
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When I recently posted my Accidental Mocha Mousse recipe, one of my readers, Samantha, requested this German Chocolate Cake so that she and her mother would not...
www.delish.com
This dessert tastes every bit as bright as it looks. Egg yolks, sugar, and mouth-puckering lemon juice create a velvety curd that is poured into a crunchy cornmeal shell flecked with lemon zest and fresh sage.
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Sliced red potatoes are arranged with fresh herbs and spices in a foil pouch and baked in an oven or on a grill. This versatile method can also be used to cook other vegetables, such as zucchini, winter squash or tomatoes.
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This recipe has been handed down from my great-great grandmother at least. We're not sure how far it goes back, but does go back to the early 1900's at least.
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If you do not like mayonnaise, this recipe is for you! It's so creamy, you'll never be able to tell that it's reduced fat! Couldn't be easier!