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cooking.nytimes.com
This recipe is by Oliver Strand and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This moist and easy mango cake is the result of yellow cake mix and mango baked together and topped with homemade mango glaze.
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A top of the line beef jerky that can be done in just 12 hours. Sliced rump roast marinated in soy sauce, brown sugar, and liquid smoke then dried in a dehydrator for 12 hours.
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Ground beef and onion simmer in a sauce made with mustard, ketchup, barbeque sauce, vinegar, and sugar in this baseball concession stand favorite.
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Kids will love these, they are whimsical and fun. Cute chocolate mice rolled in confectioners' sugar or chocolate cookie crumbs are very realistic.
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Dark chocolate tapioca pudding is a dairy-free, gluten-free, and refined-sugar-free dessert that can be served warm or chilled.
cooking.nytimes.com
This recipe came to The Times in an article about Bill Yosse, the White House pastry chef under President Obama "Mr Yosses’ most recent mission is changing the White House tradition of the bottomless cookie plate
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Corned beef, sauerkraut, and melted cheese in crispy potato skins.
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It's about time the whoppie pie, that classic New England treat with the silly name, got a bit of a twist.
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Dip those wings in egg and flour, then pour a basic soy sauce, sugar and vinegar sauce over them and bake to completion. Good to take to a potluck dinner.
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These fragrant cookies made with pumpkin puree and walnuts are low in fat.
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Excellent fall or anytime cake. Dust with confectioners sugar before serving.