Search Results (18,730 found)
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
A delicious butter pecan cake made from scratch. This is a cake that can be served anytime.
www.allrecipes.com
The salad has cabbage and broccoli and crunchy ramen doodles and a smattering of green onion. The dressing is pungent, and poured over the salad while still warm. Chill before serving.
www.allrecipes.com
A pumpkin pie with the added indulgence of toffee bits under the filling.
www.allrecipes.com
A wonderfully moist persimmon bread scented with cinnamon, nutmeg, allspice, and cloves.
www.allrecipes.com
Spicy and sweet - ginger, garlic, chili powder, and curry paste are just a few of the flavors in this tomato chutney. Best made with tomatoes fresh from the garden.
www.foodnetwork.com
Get Swiss Chard Saute Recipe from Food Network
www.allrecipes.com
This is a traditional bread pudding in which blended egg and milk are poured over cubes of stale bread and raisins and then baked in a moderate oven.
www.allrecipes.com
Buttery little thumbprint cookies have a refreshing creamy lime-flavored center for a different taste and look on your holiday cookie tray.
www.allrecipes.com
This recipe uses amaretto liqueur. It's a creamy cheesecake with a light almond flavor.
www.allrecipes.com
Milk sweetened with vanilla and sugar is cooked to make a wonderful, versatile cream.