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cooking.nytimes.com
These lightly-spiced cocktail nuts are a cut above the store bought sort Cayenne adds kick, brown sugar balances the salt and fresh rosemary provides an unexpected woodsy note that really makes them something special They're fancy enough to toss into a shiny cellophane bag, tie with a bow and give as a gift.
cooking.nytimes.com
This recipe is by Julia Reed and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Locro is a hearty and creamy potato-cheese soup that is popular in Ecuador and Peru. This recipe uses Muenster cheese.
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There are lots of pecans and coconut in this sweet and gooey pie that 's quick to whip up. Butter, sugar, coconut, flour, eggs and water are combined, poured into a pie shell studded with pecans, and baked.
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A delicious sage, butter, garlic and cheese sauce makes a delicious side dish or complete meal!
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I hope that you enjoy this recipe - it's one of my favorites!
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A peanut buttery oatmeal cookie bar is coated with melted chocolate and topped with a sweet and smooth peanut butter drizzle.
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Rich, creamy, peanut butter ice cream loaded with chocolate peanut butter cups!
www.delish.com
Look for female lobsters, which have two feathery feelers at the top of the tails, so you can use the eggs.
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Sweet chocolate chips, salty peanut butter, and crunchy cornflakes combine in this quick and easy, 3-ingredient recipe for no-bake cookies.
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A very simple to make bar cookie that kids love. Sort of like a peanut butter rice krispie treat, except made with cornflakes.
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Miso-glazed broiled salmon is beautifully plated with a rich and creamy sake butter sauce in this main dish perfect for a dinner party.