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cooking.nytimes.com
Butterscotch sauce takes its character from brown sugar The sauce contains cream and, yes, butter, and both strike round, rich, pleasingly burnished notes Butterscotch will embrace a foundation ice cream flavor -- classics like chocolate, vanilla and coffee -- with abandon.
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I really don't cook Mexican that much but I seem to be on a roll. I'm heading to a Super Bowl Party and decided to make some grilled stuffed poblanos. I make...
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Get Vegetable Quinoa Recipe from Food Network
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Wonderful fruitcake with dates, maraschino cherries, candied pineapple, pecans, and peach brandy. Make this at Thanksgiving so it's ready for Christmas.
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An impressive caramel apple recipe that's sweet, salty, gooey, and crunchy. Perfect for a Halloween party, or any autumn entertaining.
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Bittersweet chocolate, salty pretzels, sweet caramel, and sour apples—did we say it’s all on a stick?
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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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A healthy barbecued portobello mushroom recipe with black bean and corn succotash.
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These crispy rolled wafer cookies are made with butter and cream, with the ends dipped in chocolate.
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Sunny side up eggs welcome a warm, peppery tomato salsa in this version of a Mexican favorite.
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Get Oven Fried Chicken Recipe from Food Network