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Sopapilla cupcakes, reminiscent of the Mexican-inspired dessert, are sweet cinnamon-and-sugar cupcakes topped with honey-and-cinnamon frosting.
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Caramels made with sweetened condensed milk and corn syrup are flavored with anise extract and colored black.
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This recipe is by Celia Barbour and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This eggnog-flavored fudge is made with real white chocolate, eggnog, nutmeg, and cinnamon. It's a very rich fudge worth every nibble!
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Potato soup in a jar is made with potato flakes and dry milk and seasoned with turmeric and thyme.
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Get Rabbit Isabel Recipe from Food Network
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Ham steaks bake in a sweet maple syrup and brown sugar glaze with plenty of cloves. Serve Easter dinner any night of the week.
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Get Quick Pickles Recipe from Food Network
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Leftover rice fried with garlic, ham, and egg makes for a great, Filipino-style breakfast treat.
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Lightly roasted tomatillos give a smoky taste to this spicy green salsa. Remove the seeds and ribs of the peppers for a milder version.
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This summery vegetable combo is the perfect quick side dish to prepare before you head over to the big cookout!