Search Results (1,081 found)
cooking.nytimes.com
This recipe is by Jennifer Steinhauer and takes 1 hour 30 minutes, plus at least 4 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Apples rolled in flour tortillas. VERY delicious, easy and fast to make. Substitute apples with peaches or cherries if desired.
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A chip cookie with a difference! Light, crispy and eggless, these cookies are a great after-school treat with a cold mug of milk.
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Very easy recipe: you mix all the ingredients in one bowl. Makes a very soft peanut butter cookie. No need to press cookies down before you bake them. Very good!
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This sweet, creamy corn dish has been a family favorite for almost 30 years. Family and friends continue to request it.
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This whole banana pie is a hit in Brazil, mainly in the city of Rio de Janeiro. Almost all the ingredients are natural, except for the margarine. It is also made with whole grains. It supplies a lot of energy and the bananas give an extra dose of potassium. That is why this pie is consumed by athletes and people who practice sports in general. Besides, it is simply delicious!
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This budget-friendly brown betty made with apple pie filling is a comforting baked dessert perfect for sharing after a family meal.
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Another sweet yeast bread, this version is nicely accented with lemon juice. Assistance from your bread machine simplifies the preparation.
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Your favorite ice cream flavors in a cookie crust, topped with whipped cream, fudge and cherries.
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Pure, unsweetened corn bread is first cooked over high heat in a cast-iron skillet before baking into the oven. This is a traditional Southern approach to making this popular bread.
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An easy cookie for kids to make. Cocoa, peanut butter, and oatmeal make a chewy delicious cookie with some nutritional value.
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This looks and tastes just like pecan pie, but it's made with oatmeal. My mom by marriage gave this recipe to me over 40 years ago. There's not a family get together without someone bringing one for our family dinners.