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Fudgy brownies made with cocoa powder, butter, and a whole pound of chopped walnuts. Brownies can be frozen after baking.
Ingredients: butter, sugar, vanilla, eggs, flour, cocoa, salt, walnuts
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This is the simplest recipe that I use to make a version of Mexican 'Queso Fresco' and the same recipe for Homemade Ricotta Cheese.
Ingredients: cheese, milk, cider vinegar, salt
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The coconut custard filling in this pie is sensational, but the real surprise is the coconut streusel topping that's sprinkled on just before it's run under the broiler and served.
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Get French Toast in a Mug Recipe from Food Network
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This was my aunt's recipe for fudge, passed down through the family. It's better than any fudge I've ever had at the Jersey shore, and easy enough to whip up in 15 minutes or so.
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A soy- and Worcestershire sauce-flavored marinade adds terrific flavor to mesquite or hickory-smoked beef jerky.
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An apple goes a long way in this candy recipe! Little apple bits are rolled in cinnamon and sugar, caramel, and chopped nuts. Although they do take some work, they're well worth it. They're just perfect for harvest parties in the fall!
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For this classic recipe, crumbled bacon, Swiss cheese and a bit of diced onion are scattered in the bottom of a pastry shell and practically drowned in a luscious mixture of cream, eggs, sugar and cayenne pepper. The baked quiche is cooled slightly before being cut into beautiful wedges and served.
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They are very, very easy to make, and really fabulously delicious.
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If you've never eaten a fresh cherry pie, you're in for a treat. It's a bit of work to pit the cherries, but once this is done, there's not much left to do to make the filling: just mix the cherries with almond and vanilla extracts, sugar, tapioca, and a pinch of salt.
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A quick, tasty tomato soup made with fat-free evaporated milk and canned tomatoes, dressed up with seasonings, makes a great light lunch or supper.
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Crepes are an easy and elegant breakfast or brunch dish. These crepes are made healthier by using whole wheat flour and low-fat milk.