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All the flavors of a cinnamon roll with pecans are together in this cinnamon roll cookie recipe. Drizzle caramel over each cookie!
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Get Pecan Squares Recipe from Food Network
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Berries provide the filling for these simple crepes using whole wheat flour, egg whites, and skim milk.
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The sweet, light rolled omelet from Japan makes a great addition to your sushi platter--or your lunch box.
cooking.nytimes.com
In Provence, the garlic-infused mayonnaise called aioli is typically served with a platter of raw and boiled vegetables and sometimes fish With its intense creamy texture and deep garlic flavor, it turns a humble meal into a spectacular one In this recipe, an assortment of colorful roasted vegetables stand in for the raw and boiled ones
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Get Mascarpone and Lemon Gnocchi with Butter Thyme Sauce Recipe from Food Network
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Love butterscotch? Then put these cookies on your list! These crispy, crunchy butterscotch cookies made with brown sugar and browned butter, perfect for dunking in milk or coffee.
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An irresistible recipe for rich chocolate cheesecake made with Nutella, a chocolate-hazelnut crust, and a creamy Nutella topping.
cooking.nytimes.com
Many renditions of shrimp cocktail are dull and bland, with over-boiled shrimp and cloying cocktail sauce Not this one The shrimp are roasted, which brings out their sweetness and allows them to absorb the seasonings and a little olive oil
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An outrageously elegant dessert topped with chocolate glaze and whipped cream.
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This light, flaky French-style croissant roll is filled with delicious chocolate. Perfect for a weekend breakfast or brunch, and special enough for entertaining! To reduce the 'day of' preparation time, make the dough and refrigerate the unbaked rolls overnight. Pull them out 1 hour before baking in the morning to come to room temperature.