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This coconut cake made from scratch is 'bathed' in a mixture of condensed milk and coconut milk, and sprinkled with coconut flakes. It's a popular cake in Brazil and one of my family's favorites!
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Delicious mushroom pasta with its flavour delicately enhanced and lightened with mint. Eaten as a cold salad with BBQ or as a warm side dish for French or Italian mains. Crack some pepper on top and decorate with unused mint leaves before serving warm.
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A simple yet stylish no-bake cheesecake. Garnish with cherries and chocolate sauce for breathtaking results. This cake is mmmm... good
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This quick and easy pumpkin bread is wonderfully moist and has a great texture which comes from sifting the dry ingredients together.
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This cake recipe handed down through generations uses mashed banana in the batter.
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The beloved coffee-infused tiramisu torte is a pretty addition to a dessert table.
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Mix egg yolks and whites separately in the batter to give this chocolate magic cake a pudding-like texture just in time for Thanksgiving.
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This recipe for zucchini cookies is a great way to use the abundant squash during peak season. The chocolate chips are just a tasty bonus.
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Make your muffins a little healthier by using whole wheat flour, unsweetened applesauce, and sliced strawberries in the batter.
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The possibilities are endless with this shrimp curry that can be served with coconut, peanuts, pineapple, raisins, bacon, chutney, egg, or tomato!
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Thai-style seasonings infuse chicken with a boisterous blend of exotic flavors.