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This is a labor of love, lots of stirring and timing to get all the ingredients added and the risotto creamy and wonderful. But, it's well worth it. When it's ready, a sprinkling of Parmesan cheese and slivers of basil finish it perfectly.
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Extra rich chocolate chip cookies. These stay soft a long time!
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This bread pudding recipe is a mixture of fresh strawberries and bread baked in a rich custard topped with crème fraîche whipped cream.
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A vanilla custard filling is poured into a graham cracker crust, topped with almond-flavored meringue, and sprinkled with graham cracker crumbs. It's then popped into a hot oven just until the meringue peaks are golden.
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A warm cinnamon apple filling gives these classic crepes a hint of sweetness that the whole family will love.
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Vegan double chocolate, peanut butter, and banana cake is super moist and chocolaty that even non-vegans will love it!
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"I love a hot fudge sundae, but this is more refreshing," says Jimmy Bradley about this light, citrusy mousse layered with orange granita and chopped almonds.
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Quinoa, black beans, and preserved lemon are tossed with a sweet orange dressing in this tasty salad with plenty of color and texture.
cooking.nytimes.com
This recipe is by Marian Burros and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This easy banana sheet cake is topped with a flavorful icing.
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This buttermilk cornbread is thick with creamed corn, Cheddar cheese, fresh onion and jalapeno pepper. A melted Cheddar crust tops it off.
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I won a local "banana" recipe contest with this cookie.