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This recipe is by Rena Coyle and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: bread, butter, garlic, tarragon, flour, crabs, oil, lemon
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This is a quick and versatile recipe for a classic cake. Substitute a 32 ounce can of pears and devil's food cake mix for Pear Kuchen, or canned peaches and white cake mix for a peach version.
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Pineapple and cherries are baked in a buttery batter in this simple dessert.
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Rice cereal, white chocolate chips, peanut butter candies, and peanuts are melted together and cooled creating a crunchy, chocolatey treat.
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These are delicious with coffee and they smell wonderful!
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Glazed cinnamon pecans get a little spicy kick thanks to cayenne pepper. Make these seasoned nuts for a quick and easy gift or snack.
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These easy scratch-made chocolate brownies take less than 45 minutes to get from mixing bowl to plate.
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Try this recipe for sugar cookies filled with mint-chocolate candy and topped with a walnut.
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Summer tomatoes and cucumbers show off their flavor and color in a simple creamy salad.
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Orange flavored spritz cookies. Try sandwiching them together with melted chocolate.
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Strawberries and a bit of food coloring give these cupcakes a delightful red hue. Top with cream cheese frosting and blueberries for the perfect 4th of July treat.
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A lemony syrup made by boiling lemon zest with lemon and sugar is the base for this delicious and refreshing hard lemonade with vodka.
Ingredients: lemon, water, sugar, lemons, vodka, ice