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A methodical approach and patience are required to master croissants, but they are totally worth the extraordinary effort. Butter, flour, milk and yeast never had it so good!
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A brownie for the grown-up taste. They have the flavors of chocolate, vanilla, Mexican cinnamon, and ground pequin chiles.
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Apricot brandy, vanilla pudding and pecans dress up a yellow cake mix.
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Key lime cupcakes topped with homemade cream cheese frosting flecked with lime zest are a festive dessert for Cinco de Mayo parties.
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It'll take a few days to make your own homemade mincemeat, but it's worth the wait.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Made with pumpkin spice batter, a surprise pumpkin cheesecake filling, and a crumb topping, these muffins are a pumpkin party in your mouth!
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I'm not too sure how I have been making so many Mexican dishes but just enjoyed a few. This is a simple slaw I liked because I hate mayo based slaws so this...
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This creamy, smooth mango lassi is made with yogurt and mango and is absolutely heavenly.
Ingredients: mangos, yogurt, sugar, ice
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This beet-rose trixy stix recipe is an unconventional take on Pixy Stix candy that uses sweet beet and floral rose water for a unique sugary treat.
Ingredients: beet, sugar, rose water
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Try this recipe for a Caipirinha or Cachaça Sour, Brazil's national cocktail containing lime, sugar, and cachaça, a rumlike spirit made from unrefined sugar.
Ingredients: sugar, key limes, cacha
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An easy and yummy blackberry pie that is thickened with tapioca.
Ingredients: sugar, tapioca, butter, pastry