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Beef stewing meat is cooked with mustard, vinegar, ketchup, Worcestershire sauce, and sugar among the braising ingredients. Serve over rice or noodles.
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A sweet, buttery cocoa filling is poured into a prepared pie pan and baked. While still hot, holes are pricked in the pie and a luscious fudge sauce is spread over the top. Sweetened whipped cream is then spooned over the fudge layer, and more sauce is drizzled over that.
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Barbecue AND buffalo?! What's not to love?
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Browned hot dog pieces mixed with celery, green onion, a corn bread batter and Cheddar cheese for a taste of the county fair in a casserole!
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Inspired by German Chocolate Cake, chocolate chips and shredded coconut mixed into the filling put this pecan pie head and shoulders above the rest.
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A very rich pie made with chocolate chips, coconut and pecans. Small slices are advised.
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A dense, thick cheesecake with a shortdough crust. This is THE definitive one! You'll never use another cheesecake recipe after you try this.
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Lemony custard is baked on top of a simple crust in this recipe for the best lemon squares that has been passed down through many generations.
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Cook plain lentils with Indian spices such as turmeric and garam masala and you get this delicious, authentic dahl. This recipe uses spinach and coconut milk, which is optional. Perfect addition to rice and curry.
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These twice baked cookies have a delicate flavor, great with vanilla ice-cream, tea, frozen yogurt or cappuccino.
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Carrot banana bread is a new twist on the traditional banana bread recipe. Make for gifts during the holiday season!
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This recipe is by Regina Schrambling and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.