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This melt-in-your-mouth shortbread is made with butter, flour, sugar, and pure almond extract.
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Rhubarb layered between a buttery oat crust and oat crumble topping in this recipe for rhubarb crisp is a great way to use extra rhubarb in the spring.
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This banana smoothie recipe uses evaporated milk and nutmeg.
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In Chef John's brunch recipe, stale bread is transformed into a decadent French toast dish reminiscent of coconut cream pie. Garnish with mango slices, toasted coconut, and lime wedges.
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Potatoes mashed with caramelized onions, cream cheese, brown sugar, sour cream, whipping cream, soy sauce, and more. They are seriously addictive!
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Watch everyone's eyes light up when you bring out this fantastic cake, made to look like a giant-size OREO Cookie. The best part? It tastes as good as it looks!
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White rice, garlic and onion is cooked in a nice vegetable stock for about 20 minutes. Black beans, cayenne and cumin are added to the pot, given a stir ...and that's it. Black Beans and Rice for six.
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This is a recipe I found in my grandmother's secret book it is so good I have to share it with the world - it might make it a better place! Serve with whipped cream.
www.delish.com
Try these Chicago-style dogs for a twist on the classic hot dog.
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Chocolate bars with macadamia nuts and white chocolate chips.
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Impress your guests with this savory Dutch baby recipe made with thyme, chives, sausage, and white Cheddar cheese at your next brunch.
cooking.nytimes.com
This recipe is by Marian Burros and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.