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Pumpkin puree and all the right spices are baked with a standard cupcake recipe creating the best-ever pumpkin cupcakes.
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This brown rice pudding features maple syrup, cinnamon, nutmeg, vanilla, and rum extract.
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Chunks of pork shoulder are braised in milk with herbs and orange zest in Chef John's recipe for pork carnitas.
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If you love German chocolate cake, then you 'll love this pie. The rich chocolate filling is cooked first and then poured into a baked pie shell. The thick coconut and pecan frosting is spooned on, and then this luscious pie is chilled until ready to serve.
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This interesting Filipino stew is made with squash, coconut, and shrimp. It is good eaten as a stew, or served over jasmine rice.
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It's hard to beat a freshly baked cookie, especially when it only takes 10 minutes in the oven with this recipe from Marc Forgione!
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This recipe is by Steven Raichlen and takes 2 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This no-bake showstopper only has 4 ingredients!
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This meatloaf is full of flavor, and a delicious twist on an old favorite. Bacon, onions, mushrooms, and Swiss cheese are added to ground beef and baked to perfection.
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This slight twist on traditional cobbler is excellent when served warm with vanilla ice cream or whipped cream topping!
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Prepared poppyseed filling and chopped nuts are mixed into a simple batter in this quick recipe.
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This rich and sticky cake seems almost chocolaty, but is made with chopped dates. It's served with a creamy caramel sauce.