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Bread pudding made in the slow cooker is easy to assemble and can be served for breakfast, brunch, or dessert.
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This recipe is by Kay Rentschler and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These meatballs are a copy of a dish served at one of our favorite restaurants.
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A simple red wine sauce with brown sugar, garlic, paprika, salt, and pepper makes this dish simply yummy! Braised chicken breasts, brazenly good taste.
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This recipe came from a dear friend of mine. It is an unbelievably delicious fudge! This fudge has been a hit with all who have tried it. Don't let them know the ingredients until they have tasted it; they still won't believe it has cheese in it. Also, it is easier to make if the recipe is halved. Pecans can be substituted for walnuts.
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This is a Polish, crescent-shaped cookie my aunt used to make as a Thanksgiving holiday treat. Although I'm not Polish, I make them too, and serve them on a cold winter's night with hot coffee or tea.
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This Christmas-time recipe calls for tea to be brewed with spices before being mixed with fruit juices for a warm and comforting beverage.
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If you've been looking for a way to work zucchini into a smoothie, here is a recipe for you!
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There actually is no butter in these dinner rolls, but they have such a pleasing, light texture and flavor that you will not miss it.
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Semi-sweet chocolate is melted in rich heavy cream sweetened with confectioners ' sugar, and then spiked with vanilla. Whipped cream is folded into this already luscious filling and poured into a chocolate cookie crust. Chill and serve to raves.
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This is a family recipe from my VaVoa (Portuguese grandmother). Our family always decorated them with the little silver BB candies. Save your egg yolks for the Arroz Doce! Espiros means 'sighs' in Portuguese.