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cooking.nytimes.com
This recipe is by Jill Santopietro and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh poblano chiles, shredded cheese, and spicy southwest-style corn make an easy and delicious spoon bread.
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A delicious Bundt cake using ground almonds, sliced almonds, and almond extract.
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These moist and tasty muffins are made with tangy strawberry yogurt and fresh strawberries. A perfect breakfast treat.
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This is an adaptation from a family favorite.
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It is a very easy and fast cake, perfect to go with tea. Delicious! Tip #1: If the eggs are extra large add 1 tb spoon of flour. Tip #2: If the topping mixture...
cooking.nytimes.com
Rose water adds a delicate, floral note to this otherwise traditional pound cake Two teaspoons is just enough to stand up to the smoky flavors of a light toasting on the grill Serve it all with a peach compote, also with a touch of rose water, for an elegant warm-weather treat.
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Everyone loves these cookies!!!
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Easy to make, beer battered, deep fried chicken.
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This quick beer bread recipe is flavored with yeasty pilsner, spicy pickled jalapeño peppers, and sweet corn kernels. It makes a great side for chili, or a snack...
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A Victoria Sponge is said to have been the favorite sponge cake of Queen Victoria. Layered with jam or custard, or dusted with confectioners' sugar, this unfussy sponge cake makes for a simple and elegant dessert.
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This classic chocolate layer cake with chocolate frosting will melt in your mouth--a true family favorite chocolate delight.