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cooking.nytimes.com
This recipe is by Rena Coyle and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Crabmeat is combined with curry powder, Swiss cheese, mayo, and lemon juice in this quick and easy, crowd-pleasing appetizer.
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My Mom's recipe and one of my favorites. Spicy and chewy, they store well and can be frozen. Great for gift giving or shipping.
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I've kept this recipe from my Grandmother. Apples, celery, dates and walnuts are dressed in a light fluffy marshmallow cream. It's very good and children seem to love it.
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These yummy rolls aren't really biscuits, but they're named after rolls I used to get at my local bakery. My family thinks they're sweet enough without icing, but a simple powdered sugar one would be nice.
www.delish.com
This clever sweet-and-savory brittle gets its unusual flavor from smoked almonds. The texture is light, crisp, and almost honeycomb-like.
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This recipe for cookies made with cashew butter is a great cookie solution for those allergic to peanut butter.
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Once you taste this pie you'll know why this is a blue ribbon winner. The custard is sweet and creamy and bakes up perfectly. The crust stays flaky and delicious. Garnish with freshly grated nutmeg.
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Soft, easy molasses cookies. Great for kids to help make!
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This chocolate fudge made with evaporated milk and butter is flavored with cherry gelatin and speckled with maraschino cherries
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This is a moist and tender cake with plenty of orange flavor.
www.chowhound.com
This is an adaptation from a family favorite.