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Be sure to use a heat-stable sugar substitute. Since the substitutes vary in strength, use an amount equal to 3/4 cup regular sugar according to the package.
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Chocolate cake in a mug can be made to fit the paleo diet thanks to coconut flour and olive oil in the batter.
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Brown sugar and molasses sweeten up this Pennsylvania-Dutch classic.
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Your favorite crunchy peanut snack is now for everyone with this lactose-free peanut brittle recipe.
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An eggless cake from the Canadian Maritimes, developed when eggs, butter, and milk were rationed. It's a real treat with a hot cup of tea and a slice of Cheddar cheese.
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A wonderfully spicy Thai dish. I created this when I fell in love with a dish at a Thai restaurant. It is very good served over jasmine rice.
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This is a traditional Swiss recipe for creamy potatoes from my Grossmutter.
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Get Southern Creamed Corn Recipe from Food Network
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Toss quinoa with Kalamata olives, feta cheese, tomatoes, and basil for a Greek quinoa salad ideally suited to potlucks, picnics, and barbeques.
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These vegan chocolate cupcakes with vegan vanilla frosting are wonderfully moist and rich. Use any sprinkles or candy you like for decorating them.
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This recipe is by Barbara Kafka and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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A classic red currant jelly made from fresh currants. This came from my one of my mother's handwritten recipe cards. I do not know its origin, but know it probably dates back to the early 1940's.
Ingredients: currants, water, sugar, pectin