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This rich gluten-free cake is made with ground hazelnuts instead of flour, topped with whipped cream and chopped toasted hazelnuts.
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This is a recipe for a simple German-style cucumber salad with onion and dill in a sour cream dressing.
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A crisp shortbread crust is the foundation for these outrageous crunchy chow mein noodle bars flavored with peanut butter and chocolate.
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Dress up your peas with leeks to incorporate another vegetable into your dinner.
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This rich milk-chocolate mousse filling for layer cakes can also be made with dark chocolate or white chocolate.
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Serve this smooth blend of black olives, walnuts and spices on toasted bread.
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This tiramisu, an Italian-inspired cake dessert using sponge cake, is a quick and easy twist on the traditional dessert.
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Get Cachaca and Lime Syllabub Recipe from Food Network
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Eggs, cream cheese, and cream of tartar are baked together forming cloud bread, a gluten-free fluffy bread substitute.
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This creamy casserole can be made a day ahead, refrigerated and then baked just before dinner. Using frozen vegetables makes this dish a cinch.
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Chef Kevin Kathman stuffs maple-glazed roasted squash with quinoa and sautéed wild mushrooms.
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Grated kohlrabi, cabbage, carrot, and bell pepper give a lot of flavor to this soup from southern Germany.