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cooking.nytimes.com
This recipe is by Melissa Clark and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Dollops of chocolate melts, crunchy toppings, sweet caramelized banana. What a perfect cobbler!
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Maraschino cherries with stems are rolled in a sweet coating, then dipped in chocolate. These candies are best left 1-2 weeks before eating.
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Both my mother and father were Viennese and grew up there. This was my mother's recipe. Veal can also be used in place of pork.
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This savory quick bread delivers a bounty of Cheddar. It 'll make a perfect accompaniment to almost any meal.
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This nostalgic casserole recipe has elbow macaroni baked in a cheesy tomato sauce with ground beef, onions, and bell peppers.
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Nutella® and instant coffee are blended with milk and vanilla extract creating a creamy and rich milkshake.
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Dessert in 10 minutes with vanilla pudding mix, bananas, sour cream and whipped topping.
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Make this one-of-a kind berry soup using vanilla soymilk or orange juice instead of milk, if you're not a milk fan.
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This hearty almond butter and blueberry smoothie is packed with protein thanks to protein powder and chia seeds added to the mix.