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Moist and light cake made with mayonnaise is topped with an irresistible peanut butter icing that will have everyone coming back for seconds.
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This is an all time favorite Thanksgiving dessert. It has layers of creamy cheesecake, crunchy pecans, and smooth custard.
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This is a very easy cake made with canned pumpkin and yellow cake mix. Serve with vanilla ice cream or whipped cream.
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My brother loved this pie so much that he learned to make it.
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Canned green chiles and lots of shredded cheese bake up into a meltingly good, easy dinner.
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This is a simple, yet delicious recipe to make without the syrup that most pecan pie recipes call for. It's more like a custard pie with pecans.
cooking.nytimes.com
This unusual recipe came to The Times in 2000 from Zarela Martinez, the owner of Zarela, a landmark Mexican restaurant in New York that closed in 2011 The base here is a peanut ice milk, which is covered with torito, a rich, creamy peanut sauce made with cachaça, and individual sesame-peanut candies The candies and ice milk can be made ahead of time
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These meatballs are made with ground beef mixed with onion and dry cream of wheat. They're baked until browned, mixed with sauce, and baked until hot.
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A nice eggy bread casserole with canned pumpkin and spices gets mixed up the night before, then is baked the next day to clear your kitchen and your morning for other things.
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This is a hearty but mild flavored fish chowder. It's a great way to use a piece of salmon that's too small to do much else with. Serve with toasted sourdough bread.
cooking.nytimes.com
This recipe is by Steven Stern. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: bourbon, aged rum, milk, maple syrup
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This easy dairy-free recipe makes light and moist cupcakes that smell and taste great thanks to coconut milk, coconut flour, and applesauce.