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Vanilla soy milk and brown sugar work with bran cereal to make a tasty morning treat.
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The flavor of this delicate fish is enhanced with Italian-style seasonings that are sure to please even the pickiest eater. Quick, easy, and simply delicious.
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"For me, ginger should be everywhere," says Jean-Georges Vongerichten. Here, candied ginger garnishes dark-chocolate pudding.
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A sweet and savory spice mix with a solid cayenne kick is just the thing for a beer butt chicken rub; make a larger batch using the 2-to-1 ratio and keep it on hand for chicken, pork, or just about anything else you can think of.
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A beef tenderloin filet is stuffed with lobster, then cooked in wine, garlic and butter for an indisputably impressive dish.
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Cake flour, butter, egg whites, and milk are mixed with vanilla and almond extracts in this classic white cake recipe.
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Meatloaf is nationwide comfort food for college students. Frizzle-fried onions add a twist this popular campus dining fare.(search frizzle fried onions to see...
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Butter cookies with peppermint pizzazz make the perfect holiday treat. Use crushed candy canes and peppermint extract to flavor the tasty round morsels.
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Tart, firm apples bake to juicy tenderness under a cobbler topping that is a cross between cake and biscuit. It goes nicely with custard sauce.
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These shortbread bars sandwiched with blackberry jam are an excellent treat with a hint of cardamom and dusting of confectioners' sugar.
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This yeast bread is a cold-rise version. The good thing about it is that you can make plain yeast rolls out of it, or make it into a cinnamon-raisin swirl loaf. Plus, this dough will last about 1 week, if you keep it wrapped in plastic wrap in your refrigerator.