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This is a vegetarian recipe for Pad Thai: tangy-spicy flavors of tamarind and sriracha tossed with rice noodles and tofu, topped with peanuts.
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Feathery fennel fronds give this creamy dressing an added bit of flavor, but if you should find yourself with a frond-less fennel bulb, substitute a tablespoon of chopped fresh dillor do without the greenery altogether.
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A natural, very good, flavorful lemon sponge cake.
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Bring something unique to the next party: a bowl of sweet crunchy brittle made with pumpkin seeds and beer. Cayenne pepper and cinnamon add their spicy notes to the candy.
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Fluffy, professional meringue type buttercream that's not too sweet and withstands high temperatures. Perfect for stack cakes such as wedding cakes. Easily adaptable to various flavoring extracts and colors.
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Creamy cheesecake with candied fruit in an almond crust.
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A light loaf without olive oil or milk, this one conveniently bakes in your bread machine.
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This shallot-tarragon jam recipe is a sweet and savory spread perfect for roast chicken sandwiches or as an appetizer with cheese and crackers.
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Use any flavor of gelatin mix for these sweet treats. Similar to fudge, this fun and flexible candy may become a holiday tradition.
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Press a maraschino cherry atop each coconut macaroon creating a 'Rudolph' nose for an added flair for the holidays.
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This blackberry syrup is great with pancakes and delicious on its own as well. It's a great Sunday morning breakfast, super easy!
Ingredients: sugar, water
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Fresh spinach is sprinkled with a delicate coating of lemon juice and olive oil, and topped with crisp green peas and crumbled feta cheese.