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Two moist layers banana cake with a light and fluffy banana cream in between.
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Chocolate-chocolate chip cookies with maple cured bacon are sweet, savory, and absolutely delicious.
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This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference.
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A very dark, rich chocolate cookie for the true chocoholic. This recipe uses relatively little flour, resulting in dense, fudge-like cookies.
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A wonderful punch made with white wine, mango and orange slices. Peach schnapps, cognac and ginger ale round out this summer party drink.
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A delicious fresh pineapple salsa recipe with red onion, cilantro, and jalapenos that tastes great with fish or chicken. Papaya or mango can be substituted for the pineapple.
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This rich and fluffy cake studded with pecan pieces and fig preserves is a lovely treat to serve at parties when figs are in season.
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Addictively tangy and salty-sweet, these skewers are also delicious when made with chicken breast or pork tenderloin.
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This meatloaf is packed with mushrooms and cooked in a slow cooker. Try the glaze, see the footnote for a mushroom gravy, or make both!
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Candied nuts are tossed with berries, blue cheese, and dates for a sweet and savory summer salad.
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A vintage recipe for gently spiced pickled beets with cinnamon and clove yields 6 quarts. Don't throw away the juice from an empty jar, make pickled beet eggs with it.
cooking.nytimes.com
This recipe is by Rena Coyle and takes About 1 hour 30 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.