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These brownies are light and crumbly, with a punch of strawberry flavor. I made them one night with my boyfriend's daughter trying to teach her that there are no limits on what can be used when baking and cooking. I decided to use the fresh strawberries I had just purchased. I wouldn't suggest using frozen strawberries but if you do, defrost and drain well.
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A thin, simple-to-prepare cake is the foundation for these nostalgic treats. To soften the ice cream, leave it at room temperature for a few minutes.
Ingredients: butter, sugar, egg, vanilla, salt, flour, cocoa, cream
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This recipe is by Joanna Pruess and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A favorite summer treat interpreted in a cupcake by layering the distinct banana-split flavors (chocolate, strawberry, and vanilla) over the banana cake base.
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This classic serving sauce takes very little time and is oh so worth it. Perfect with seafood, vegetables, eggs, or poultry.
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Add strawberry puree to traditional sugar cookie dough to create these chewy, fruity, and delicious strawberry sugar cookies.
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A quick and easy microwave fudge flavored with grated orange peel and orange liqueur.
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This shrimp and zucchini casserole contains 3 types of cheese - mozzarella, Cheddar, and habanero pepper cheese - and is flat-out delicious.
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Using the mushroom-soaking liquid to cook the rice gives this risotto intense flavor. There's just enough goat cheese to balance the earthiness of the porcini with a touch of tartness without overwhelming the dish.
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Get Apple-Blackberry Galette Recipe from Food Network
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Treat your family on Christmas morning with a breakfast wreath of plump cinnamon rolls made from a buttery, egg-rich yeast dough topped with cinnamon-sugar, butter, and cream.
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Rib eye steaks are grilled over charcoals and a pan of boiling steak seasoning creating a perfectly mouth-watering steak. Top with sauteed mushrooms and shallots.