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This recipe takes all of the fuss out of making cobbler and eliminates any doughy taste, because it uses a packaged lemon-poppy seed muffin mix to make the batter.
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Frozen bread dough rises overnight with a sweet and sticky blend of butterscotch pudding mix, sugar, and cinnamon. Chopped pecans add a terrific crunch to this popular brunch bread.
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This is a recipe from my mother. Our family has been making them for 50 years.
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Here is a simple, uncomplicated melding of canned pumpkin with sugar, cinnamon, eggs and milk, baked in the crust of your choice. A dollop of whipped cream is all the frou-frou you need.
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Sweet baked oatmeal with eggs, milk and raisins.
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Navy beans, molasses, and maple syrup combine to make this classic dish at home.
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Coffee, cocoa and tofu are mixed into a batter with safflower oil, whole wheat flour, vanilla and sugar. They bake into rich, delicious bars.
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A refreshing twist on the classic wine punch. White wine and peach vodka are floating with white peaches and grapes. A hit at summer parties!
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Lemonade, limeade, sugar, egg whites, ice and water in your favorite margarita punch bowl.
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Simply fill your slow cooker with Korean-style seasonings over beef tenderloin to make tender, flavor-packed bulgogi, or Korean roast beef.
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Buckwheat noodles flavored with ginger, garlic, citrus, and soy sauce.
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This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.