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This the dessert I made for Valentine's. This the real deal. Not those "Just add Milk" instant desserts. The recipe is fairly difficult, and I would recommend...
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Sweet, fragrant vanilla bean ice cream and rich, chocolaty hot fudge sauce are classic partners, but add some crushed potato chips, pretzels, and frosted peanuts...
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This is my mother's macaroni and cheese and it's my favorite. When I was a kid, I used to eat four or five helpings at one sitting! It doesn't use the tradtional...
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These bars are packed with dates, raisins, apricots, banana, and walnuts for a grab-and-go snack you can enjoy anytime.
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Just chillin' with my Peeps.
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I am not a natural when it comes to the open flame; in general, my husband does the grilling in our family (so manly!) and slathers up the fixins’ before he throws...
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Ground turkey and round beef come together to make a low-fat slow cooker meatloaf; even more, your family members will love the sweet glaze.
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This creamy cauliflower soup gets a double shot of robust flavor from roasting the cauliflower and a mixture of curry powder, cayenne pepper, and turmeric.
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My 'Black Cumberland' version of the traditional red currant Cumberland sauce, uses black currants and some very browned onions. Serve this sauce, hot or cold, alongside any meat roast.
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This Malaysian inspired mango dish always has people wanting more.
cooking.nytimes.com
This recipe is by Melissa Clark and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is for all of you folks who just love your classic cheesecake and all its goodness in taste, texture and diversity to adjust its flavors as you please. This...