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Typically baked for Easter in Russia and neighboring countries, this tall, round sweet bread is drizzled with a sugar glaze for a sweet treat.
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A Russian tea-time treat made with a yeast dough, these vatrushki are filled with fresh raspberries.
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Shrimp fajitas are quickly thrown together The shrimp are tossed in a mix of lime juice and zest, adobo sauce from a can of chipotles, olive oil, cumin and garlic, and don’t need to be marinated for longer than 30 minutes I use just enough adobo sauce in the marinade to obtain its spicy and slightly sweet essence without overpowering the shrimp.
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Brussels sprouts in a creamy cucumber sauce. Delicious!
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Plump little Chinese peanut cookies have that melt-in-your-mouth quality.
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Get Ice Cream Cone Cake Recipe from Food Network
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This classic red velvet layer cake is made tender with buttermilk. It's topped with a fluffy cooked white icing.
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Just like a Texas Sheet Cake, it uses the technique of boiling the water and butter, and it has a pecan frosting - but it's white instead of chocolate.
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This cheesecake will steal the limelight at a summer party!
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In Kentucky and its environs, this dessert once served as a wedding cake; neighbors and friends might have each brought a layer, and the hosts would add the filling. We plumped up dried apples in cider and tucked them between layers of clove- and ginger-s
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This recipe is by Corby Kummer and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Dried cherries, amaretto liqueur, and chopped blanched almonds add their flavors to these elegant biscotti. Serve with glasses of dessert wine and cups of espresso or cappuccino for dipping.