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cooking.nytimes.com
This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: rum, cointreau, lemon juice, ginger
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A healthy, gluten-free, slightly crunchy, PB style cookie. not distinguishable from gluten-containing cookies at all!
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These vegan and gluten-free lemon cupcakes are frosted with ready-made lemon frosting and sprinkled with nutty coconut flakes and tart lemon peel--yum!
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Grilled sirloin salad and grilled vegetables are tossed together in a sesame-ginger dressing in this fresh salad perfect for summertime.
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This is a scrumptious casserole of bread, cream cheese, eggs, and milk. Tastes just like regular French toast but it's made the night before and baked in the oven. This is not really sweet so you might like more maple syrup with it.
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This pumpkin pie has a cookie crust, vanilla ice cream and pumpkin. It's served with whipped cream and chocolate curls. Yum!
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An eggless chocolate mousse is poured into a cookie crumb crust and decorated with fresh strawberries and cream in this elegant yet easy dessert.
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This produces tangy, flavorful tofu jerky much like the kind you get at the health food store.
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Lighten your morning cup of coffee with this delicious non-dairy, gluten-free, vegan creamer made with coconut milk, coconut oil, and almond milk.
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Get Cacao Nib Caramel Corn Recipe from Food Network
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For this sweet and rich pie, rolled oats masquerade as pecans and no one is the wiser. Corn syrup, sugar, eggs and butter are stirred into the batter, and when it 's baked, the oats take on the texture and taste of those lovely nuts. Serve with lots of whipped cream.
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This buttery toffee is SO easy and quick! The chocolate combined with the hazelnuts is incredibly yummy!!