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Zucchini brownies made with nuts and canola oil are a super moist and chocolaty treat using a recipe that has been passed down through a generation.
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This is an easy crust to make ahead and the amounts match the package sizes so there is no need to measure anything! These freeze great. Making pies is easy as all you have to do is thaw the crust and roll.
Ingredients: flour, shortening, lemon lime
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Cranberry and cashew cookies with a hint of orange are a colorful cookie for the holiday season, but can be made any time of the year.
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Serve warm with ice cream, frosted with cream cheese, or all by its lonesome. This cake is always a treat.
cooking.nytimes.com
This recipe is by Harold Mcgee and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An easy and delicious recipe for honey snaps using golden syrup, a liquid sweetener known in England and prized for its toasty flavor.
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Marinated and baked before being battered and fried, crispy tatsutage chicken is easy to prepare.
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This dense, trufflelike cake is made with Irish whiskey and served with whiskey-flavored whipped cream.
cooking.nytimes.com
This recipe comes from Zahav, the chef Michael Solomonov’s Israeli restaurant in Philadelphia, which is known for its silky and wonderfully rich hummus Garlic and lemon play small roles here; the indisputable co-stars are the freshly cooked chickpeas and the nutty tahini While it’s well worth the effort to cook the dried chickpeas yourself, substituting a couple of cans of cooked chickpeas is perfectly acceptable.
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You could face anything after this hearty breakfast of eggs, mushrooms and tomatoes fried with bacon and butter. Slices of Irish soda bread are grilled in the skillet and served on the side.
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This corn bread recipe uses beer, buttermilk, green onion, and jalapeno pepper.
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This copycat recipe of the chocolate duet cookies sold by Panera Bread® packs them with walnuts, white chocolate chips, and semisweet chocolate chips.