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This must-try, buttery homemade pound cake provides rich and decadent flavor while maintaining a light, tender texture.
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Sweet potatoes, spices and apples are baked with a sweet pecan crumb topping.
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This recipe is by Moira Hodgson and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The cream cheese gives this delightful banana nut bread an added bit of moisture.
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Here the less common sweet tamales are made with cinnamon, aniseseed, raisins, and pine nuts.
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You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings
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Boneless chicken breasts are rolled around a savory mushroom filling, ham, and Havarti-pepper cheese, then wrapped in bacon and baked for an impressive main dish with a meltingly rich flavor.
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This is a very easy and colorful Christmas cake. It would make a fantastic centerpiece dessert for a Christmas buffet.
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A boneless turkey breast simmers with herbs and white wine in the slow cooker until the meat is juicy and tender.
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Very easy dessert with wholesome granola and oats for the topping. Not too sweet for those who prefer natural peach flavors. Good peaches make the difference, but you can use canned. Serve warm with fresh whipped cream.