Search Results (23,112 found)
www.allrecipes.com
This is a very delicious cream of spinach soup that can be served with a few croutons on top.
www.allrecipes.com
My grandmother, Gladys Payne Gittens, came here from Barbados about 1906. She read this to me over the phone when I was in law school in 1978. Thanks to my friend Elayne, the Soulful Yenta, to whom I gave a copy, I was able to find this on Mother's Day. It's a great simple pound cake, good with tea.
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.
www.allrecipes.com
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.
www.delish.com
This tart fudge requires a little bit of oven work, but the delicate, buttery graham cracker crust makes it totally worthwhile.
www.allrecipes.com
This is a very simple moist white cake. It works best if all of the ingredients are at room temperature.
www.allrecipes.com
This is moist and delicious yellow cake that will be a favorite in your recipe file. It calls for 24 servings so it's a good start on a wedding cake. For other occasions you could make one 9x13 and 12 cupcakes. I'm sure you will like this recipe!
www.allrecipes.com
This is a great, flavorful way to prepare grits. You can also use mild sausage and less or no hot sauce if you prefer not to have the extra spice.
www.allrecipes.com
This can be served warm or cold over ice cream. Store in refrigerator.
www.allrecipes.com
I made these back in the 50's when I was first married.
www.allrecipes.com
A friend passed this recipe to me. It is a little more work, but worth it for authentic refried bean taste.
www.allrecipes.com
My wife prefers my pan-fried steaks over grilled Filet Mignon, New York Strip or Sirloin any day. The key is not so much the cut of the meat, rather how it is prepared to give it its magic.