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This is an easy variation on the basic French toast recipe, except it uses reduced fat substitutes! Serve with fruit or sugar-free maple syrup.
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This is a very simple coconut macaroon recipe that uses only 4 ingredients. Condensed milk gives it a richer flavor than most.
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Five cans of beans are mixed with bell pepper, onion, and celery and tossed in a simple dressing for a delicious marinated bean salad.
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Start with yellow cake mix and Mandarin oranges to make this cake with a frosting made with pineapple, pudding mixture, and whipped topping.
cooking.nytimes.com
Making an authentic pozole — the fragrant Mexican hominy stew — has been on my list of things to do for years, but it can be very labor intensive One recipe by Diana Kennedy, the author of Mexican cookbooks, calls for trimming hominy and boiling a pig’s head Just reading about it causes my enthusiasm to wane
cooking.nytimes.com
This recipe is by Elaine Louie and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Just in time for the holidays —gluten free Cinnamon Bun Muffins.
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The creamy, smooth centers of these raspberry chocolate truffles get a slight crunch from vanilla wafers.
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Get Sweet Tea Custard Recipe from Food Network
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Four ingredients are all you need for this easy coconut macaroon recipe, perfect for holiday parties.
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Toasted coconut and oats mix in a sauce made with honey and peanut butter for these granola bars.
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Light, fluffy and aromatic, this rice pudding is made with sweet jasmine rice, shredded coconut, and milk seasoned with vanilla and cinnamon.