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Four layers of cashew meringue sandwiched with French buttercream, and topped with chopped cashews. A very rich dessert from the Philippines.
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A light and refreshing frozen pie flavored with key lime juice. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.
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Delicious and attractive little cookies, with a thumb indentation filled with preserves. Fill with different colored preserves for an interesting presentation.
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Although real Chinese dinners usually end with a piece of fruit, Western influence has caused a few changes. This cake uses Chinese techniques to make a French inspired, and extremely moist, sponge cake.
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These protein bars with chocolate, raisins, and cranberries never go into the oven. Just mix the ingredients and refrigerate until firm.
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Chicken, mixed vegetables, noodles and cheese are brought together in this rich and crowd-pleasing casserole.
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Thin layers of almond cake are brushed with coffee syrup, spread with coffee buttercream, and finished with chocolate ganache in this classic torte.
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Layered flavors are the secret behind this chicken salad, from the chef Sara Kramer of Kismet in Los Angeles After grilling the chicken and letting it rest, reserve the chicken juice to whisk into a vinaigrette of olive oil and lemon juice Then add chile crisp, that chile-flake-in-oil condiment some Chinese restaurants have on the table, and augment it with toasted and crushed coriander, fennel seed and cardamom
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This light angel food cake is made with cake flour and almond extract, topped with toasted almonds.
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Grace Parisi grinds granola to use in place of flour, then adds whole pieces of granola to her dough for crunch.
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This is a no-roll pie crust