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Corn syrup and brown sugar do magical things in this simple pecan pie that bakes up rich, gooey and delicious. The filling is stirred up, poured into an uncooked pie shell, sprinkled with pecans and baked.
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Chocolate chips and marshmallows are melted in the microwave and then kneaded together into this sweet fondant perfect for cake decorating.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This ground turkey chili is made with great Northern beans, salsa, corn, and pepper-jack cheese. It is very tasty and a little spicy; if you don't like it spicy, cut the amount of cheese in half--it will still have a little kick!
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Get Nachos Blanco with Roasted Jalapeno Salsa Recipe from Food Network
cooking.nytimes.com
A couple of things to consider when making tamales, a staple at Christmas time in Mexican households and for special occasions First, think of assembling tamales like making crepes: The first one or two never work, but they help you become comfortable with the process Second, don’t be tempted to overfill the tamales; a couple of good tablespoons of filling will do it
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They might take a little extra time, but this recipe for overnight burnt-butter cinnamon rolls is well worth the effort and a delicious breakfast treat!
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Use a rotisserie chicken or leftover roast chicken to make these cheesy enchiladas.
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Deep fried and savory, these delicious little sausage sauerkraut balls are the perfect party finger food. These are the most scrumptious sauerkraut balls you will ever taste!!
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Everything you love about spinach-artichoke dip sandwiched in a quesadilla.
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Basil, marjoram, thyme, and red wine flavor this tender pot roast.