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This almond-flavored cake recipe is made with instant vanilla pudding mix and amaretto liqueur for a delicious treat your family will love.
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Gluten-free bread can taste just like traditional white bread by using sorghum flour, rice flour, and potato starch to make a nice, crusty loaf.
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Mike Sheerin of Chicago's Blackbird bases his Asian-style version on oyster sauce, soy sauce, and roasted garlic, with toasted black peppercorns.
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Crescent rolls are here to change everything you thought you felt about buns.
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A great twist on the classic Canadian Nanaimo bar, these no-bake cherry Nanaimo bars have a maraschino cherry-flavored middle layer.
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Quick and easy pasta dish with a little bite that will make anyone look like a gourmet chef. Adjust the chili oil to your own spice level.
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Chef John's recipe for baked barbeque pork spareribs with a hoisin glaze is the perfect ribs recipe any time of year.
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Khoresht Fesenjan is a Persian stew made with pomegranate juice and walnuts. This version is made best, according to chef Matthew Dillon, with a "thoughtfully and responsibly raised whole chicken."
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This is a simple butter cake with almonds on bottom and dark rum sprinkled over the baked cake.
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Caesar salad just got heartier with the addition of bacon, mushrooms, and garlicky homemade dressing. Top with chicken for a complete meal.
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Soft pretzel dough is rolled around hot dogs, sprinkled with salt and baked until golden brown. Now you can experience the pretzel dogs from the mall at home!
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This is my own adaptation of an Indian recipe. It doesn't look like much, but it is surprisingly yummy. Serve this for dinner over hot rice or a diced baked potato. Pair with carrots, cauliflower, or a fresh sliced tomato for a full meal.