Search Results (13,588 found)
cooking.nytimes.com
Cream-cheese frosting has become the go-to topping for red velvet cake Not only do the colors provide a feast of contrast for the eyes, the creamy richness of the icing perfectly complements the deep flavor of the cake.
www.allrecipes.com
Malt powder adds a little something to this old fashioned vanilla milkshake.
www.allrecipes.com
Artificial sweetener replaces sugar in these crispy treats.
www.allrecipes.com
Easy meringue style macaroons made with popcorn. This recipe uses a sugar substitute, but real sugar can be used instead.
www.allrecipes.com
Red potatoes baked with sour cream, crumbled bacon, onions, and American and Parmesan cheese are a tasty side dish for dinner, picnics, or potlucks.
www.allrecipes.com
While trying to use up some excess sourdough starter, I developed this recipe. The scones come out really tender and moist and my kids love the cinnamon-y taste from the apple pie spice.
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Enjoy a serving of these rich and indulgent cheesecake bars on a special occasion. To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.
www.allrecipes.com
Use canned cream of mushroom soup as your base to make a chicken and wild rice soup with the added bonus of bacon!
www.allrecipes.com
Chocolate pancakes are layered with cherry puree and whipped cream in this clever black forest pancake cake, a twist on the classic dessert.
www.allrecipes.com
This layered casserole with ground beef, black olives, sour cream, ricotta cheese and green chiles is baked, then garnished with whole tortilla chips.
www.chowhound.com
This pesto and pea lasagna recipe is a vegetarian dish with basil pesto, peas, ricotta cheese, Parmesan cheese, and pine nuts.