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Make these super chocolaty, over-the-top cookies using a milk chocolate base combined with almond extract, shredded coconut, and a blast of chocolate chips!
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The best, easiest Sangria!! The basil seems strange, but is the perfect touch. You'll love this guaranteed!
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This flan's signature ingredients are condensed and evaporated milk and almond extract.
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This versatile and delicious sweet creamed corn recipe may be served as a creamy side dish, or topped with bread crumbs and baked into a hot casserole.
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This recipe makes 2 pies. A gelatinous topping made with cornstarch and strawberry flavored gelatin is poured over fresh strawberries. Serve with whipped cream.
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Basmati rice is simmered with clarified butter, cloves, raisins and cashews to create this authentic, slightly sweet taste of India.
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Green bell peppers stuffed with seasoned ground beef, feta cheese, and rice are a nice duo of Mexican and Greek-inspired cuisine for a weeknight dinner.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Apricot jam makes for an irresistible sweet-tart dressing for bitter greens.