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cooking.nytimes.com
This recipe is by Christine Muhlke and takes 20 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This is a basic bread machine recipe for white bread, which calls for powdered milk.
Ingredients: yeast, bread flour, salt, sugar, milk, butter, water
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This is my grandmother's recipe that I have adapted for high-altitude baking. It is easy, light and delicious -- the BEST angel food cake ever!!
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These diminutive sweet tarts are made from brown sugar, lemon juice, melted butter, egg, lots of raisins and a smidgen of nutmeg. They bake up golden and delicious. Serve with a dollop of whipped cream.
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Some like it hot, and if that's you, try this simple Mexican-inspired recipe for baked chicken thighs with a blazing hot sweet red coating.
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Excellent Egg Custard Pie recipe that I've worked at forever to duplicate a popular restaurant's pie! I finally got it!
Ingredients: eggs, sugar, salt, vanilla, milk, butter, pie crust
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This variation of a traditional Korean recipe for marinated beef short ribs uses a marinade with soy sauce, sugar, sesame oil, and garlic.
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Drink in the season with this heavenly pumpkin spice latte that is quick and easy to make.
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A creamy comfort food dressing made with mayonnaise, sour cream, vinegar, brown sugar and honey.
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Maple apple bourbon glaze is a tangy accompaniment to chicken or pork and is perfect of holiday dinners.
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I remember my mother baking this when I was young. She kept my dad guessing for awhile on this one. A good stand-in for the real thing.
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These are soft cut-out sugar cookies that I have made for years.