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Here is a recipe from my late grandma. The creamy chocolate filling is light as a cloud. You can serve each slice with a dollop of whipped cream if you like. 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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Cream cheese pastry crusts are filled with fresh strawberries and a strawberry gelatin glaze to make cute mini tarts.
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Inspired by Simon and Garfunkle's Scarborough Fair, this soup is seasoned with fresh parsley, sage, rosemary, and thyme.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cheddar cheese and sweet apple are enclosed in sauteed chicken breasts.
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Paska (paskha) is an Eastern European egg bread traditionally made at Easter. It is wonderfully light, with a slightly sweet flavor. Serve with butter or a sweet cheese spread.
Ingredients: yeast, water, sugar, milk, flour, eggs, butter, salt, lemon, egg
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A flavor-packed ground pork filling is wrapped into crispy lettuce leaves in this fun appetizer served with a customizable dipping sauce.
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A sweet and tangy fig-based sauce livens up this chicken breast main dish. It's great served over couscous.
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A low-fat delicious cake. Can be made for any occasion. Use your favorite flavor of fruit preserves.
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Beef cubes are marinated with cayenne pepper and garlic before being grilled. This fiery dinner goes great with fresh pitas, chopped onion, and sour cream to temper the black magic heat! Trust me, you'll crave them!
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Brownies, chocolate cake crumbles, whipped cream, and peanut butter are layered in this over-the-top trifle dessert fit for a large crowd.