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This will be an instant family hit; a bowl of the pop corn is so good it won't last a whole movie.
Ingredients: corn oil, popcorn, sugar, brown sugar
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Peas, corn, and green beans are tossed in a simple vinaigrette in this easy vegetable salad recipe that is best when marinated overnight.
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Love loaded baked potatoes? Then you'll love this baked potato soup! Top it with all the classic favorites like crispy bacon, sour cream, chives, and cheddar.
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Chinese coconut-filled buns or cocktail buns are a popular treat from the Chinese bakery. Make your own for your next fancy Chinese meal, or just for a yummy snack.
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These mascarpone cupcakes are super moist and delicious. They are topped with a strawberry glaze for a hint of sweetness.
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A homemade crust made with butter and egg yolk encases this classic Southern style pecan pie.
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Smoky Mexican mezcal meets tequila, lime, and homemade pomegranate syrup in this salt-rimmed toast to Dia de los Muertos.
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These cookies use corn oil instead of butter, which makes them great for spur-of-the-moment baking.
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This cake will be the hit of your shark-week marathon.
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This dense, trufflelike cake is made with Irish whiskey and served with whiskey-flavored whipped cream.
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Olive oil cake with hints of lemon and vanilla is a moist and delicious dessert thanks to the olive oil added to the batter.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.