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Peach crisp or rhubarb crisp? Why decide? Have both in one delicious dish with this recipe using two staples of summertime.
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This is a great bread for seed lovers, one of the tastiest I've tried.
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American chefs are busy riffing on this Italian classic. Here, Grace Parisi shares her own tasty variation on the traditional potato gnocchi.
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Very popular in Korea as "Street Food" or as a drinking snack.
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This is a variation of the Lemon Bars I used to make. I preferred the lemon filling to be between the layers of dough so I altered my recipe.
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This honey-tinged buttermilk wheat bread melts in your mouth. Eat this one hot from the oven.
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This Scotch eggs recipe deep-fries boiled eggs coated with Mexican chorizo and crushed tortilla chips, then tops them with avocado crema.
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Straight out of Wisconsin, fried cheese curds are a favorite at carnivals and fairs. They look like little balls of popcorn and taste like cheese! Use up to 2 pounds of cheese curds with this recipe.
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Eat while clutching cold brewski in other hand. Yah, hey dere.
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Crepes made with milk and beer.
Ingredients: eggs, milk, beer, flour, salt, vegetable oil, butter
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This vintage recipe for cherry slump is delicious served with ice cream.
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This store-bought cake mix is topped with a delicious home-made praline 'frosting' that caramelizes after a few minutes in the oven.