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cooking.nytimes.com
Cooking chicken breasts can be tricky, especially the “skinless-boneless” kind No matter if they are pan-fried or grilled, they are apt to be dry if left to cook even a minute too long This recipe borrows a Chinese technique called velveting that guarantees a moist chicken breast
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This rich cake, made with ground pecans, cocoa, and a hint of coffee, is filled and frosted with a mocha cream, then garnished with pecan halves.
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This made-from-scratch coconut layer cake with creamy white frosting is a birthday favorite.
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Sweeten any special occasion with this tropical upside-down cake that tastes like a fluffy pina colada.
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A very thin chocolate cake with whipped cream and a banana rolled inside is covered with chocolate frosting for a lovely dessert any time of year.
www.delish.com
Bake this warm caramel souffle for a memorable dessert.
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Former pastry chef, Malika Ameen started By M Desserts online, selling pastry-chef-style sweets flavored with unusual spices.
cooking.nytimes.com
This recipe is by Jeff Gordinier and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Myrna's Toasted Coconut-Chocolate Bars Recipe from Food Network
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These oatmeal cookies are better for you than the average cookie. Whole wheat flour, peanut butter chips, chocolate chips, cinnamon, and nutmeg also give them more flavor. If you like oatmeal cookies, I urge you to try these!!
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Breaded zucchini slices are layered with tomato sauce, ricotta cheese, and mozzarella!
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Delicious muffins that pack a real protein punch.