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Not too sweet with just a hint of salt, Chef John's pretty "pots de crème" are an easy but impressive dessert.
cooking.nytimes.com
This recipe is by Eric Asimov and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sweet potatoes made sweeter with orange juice, brown sugar and nutmeg. Topped with marshmallows and baked.
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Chocolate-covered peanut butter balls with a little extra crunch from corn flakes cereal in the mix are a favorite during the holiday season.
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Homemade angel food cake is worth the work. It is moist, unlike the sweet styrofoam available in the grocery bakery. A tube pan with a removable bottom is highly recommended.
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Cherry pie filling is sandwiched between layers of a sweet rolled-oat crumb mixture. This dessert is great served warm with vanilla ice cream.
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Classic angel food cake, light and tastes great by itself!
www.delish.com
The latest nonalcoholic mocktails at top restaurants and bars are as inventive and delicious as cocktails.
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This is a fast and filling vegan smoothie with a deep pink color and a rich, creamy texture.
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The dressing is a bit more subtle in this version, but with the exception of the sunflower seeds, it turns out the same delicious salad. Serves six.
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Easy oat muffins, with a hint of peanut butter, make a great on-the-go breakfast or snack.
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I experimented for years to come up with a brownie made with matzoh... this is the best!