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With this easy recipe, you can make four different flavors: Vanilla Cream Cheese Eggs, Peanut Butter Eggs, Coconut Cream Eggs, and Chocolate Eggs!
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This recipe makes a large quantity of fiery hot salsa: whole peeled tomatoes are seasoned with a variety of hot peppers, lime juice, and lots of cilantro.
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Ramen noodles are served cold with chili sauce, cucumber, and carrot slices as well as ham and egg. This is a common cold noodle salad in Japan, and always great to eat when the weather is hot.
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Thai green curry with sautéed asian eggplant, red bell peppers, lemongrass, and coconut milk.
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Hot chocolate cookies with white chocolate are topped with miniature marshmallows and crushed candy canes for a fun Christmas treat.
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Prepared in similar fashion to potato-cinnamon rolls, these pumpkin rolls are full of fall flavor and are topped with a brown sugar frosting.
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This hot and spicy all-purpose paste packs a punch, so use it in some moderation for chicken, shrimp, pork, beef, and fish.
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The tangy flavor of rhubarb combines well with apples in a fruity crisp baked with a crumbly topping of brown sugar, butter, and quick oats.
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Fresh coconut chunks tossed in a simple sugar glaze accented with lime and cinnamon is a whimsical candy from the Netherlands Antilles.
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This pumpkin banana smoothie has a hint of cinnamon and brown sugar for a delicious on-the-go breakfast in the fall.
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This copycat recipe for Pop-Tarts® filled with cinnamon sugar has all the flavor of the original but is made completely from scratch.
Ingredients: flour, sugar, salt, butter, vanilla, water, cinnamon