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This is a Dutch buttery bar cookie, baked in a round tin, and cut into wedges after baking. Instead of vanilla or lemon zest, you can flavor these with 4 ounces of ground almonds.
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This recipe is by Florence Fabricant and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A rich egg custard poured into individual pastry-lined muffin cups and baked.
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Cooked rice is combined in a double boiler with milk, sugar, raisins, vanilla and cocoa to make this thick rice pudding.
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Juicy, flavorful burgers - just what you need for a perfect summer evening in the back yard!
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Whip up a batch of addictive chocolate coconut macaroons on your stovetop with just a few simple ingredients. Your family will be quite impressed.
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For fool-proof gluten-free crepes, whip up a batter with rice flour and coconut oil and let it chill for an hour before serving up brunch!
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Recipe for Russian Dressing, as seen in the April 2007 issue of 'O, The Oprah Magazine.'
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This velvety and versatile sauce is also delicious served with chicken or other varieties of fish. For even more flavor, additional pesto could be brushed over the salmon before grilling.
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Here's a cornmeal muffin recipe that's pretty simple, but lends itself well to improvisation. Try adding corn, jalapeno peppers or Cheddar cheese.
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This is a quick and easy dinner or lunch recipe that has been in my family for years. Tomato soup adds a twist of flavor.
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This 100 percent whole wheat loaf from the bread machine is substantial and flavor-packed.