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No-cook, no eggs, made with half-and-half and cream. Great, simple, classic vanilla ice cream! This is designed for an old-fashioned ice cream maker that yields 1 gallon; be sure to scale recipe down if you have a countertop model.
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These sweet, buttery cookies are from an Israeli recipe, the tahini gives them a nice sesame flavor.
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A delicious blended ice drink of cantaloupe and gin. This made me one BIG all night drink but divide into 2 or 4 as desired. Of course you can adjust everything to your liking and blender size. Make sure to use the juiciest and ripest fruit you can get.
Ingredients: cantaloupe, gin, ice, sugar
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All the work has really been done for you, since you begin with a store bought dressing, and just fancy it up. A bit of oregano, a smidgen of dried basil and minced onion. A teaspoon of sugar and you 're done.
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Poaching eggs in a ginger-flavored simple syrup makes a simple and unique dessert.
Ingredients: water, sugar, ginger, eggs
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This is a Mexican version of the Shepherd's Pie that is so popular in the UK. I decided to try this one night when I did not have any mashed potatoes. Its cheap, quick and easy...and my kids loved it! Serve with a tossed green salad for a great family meal!
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This buttermilk cornbread is thick with creamed corn, Cheddar cheese, fresh onion and jalapeno pepper. A melted Cheddar crust tops it off.
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Ground beef and onion are browned then cooked in a slow cooker with taco seasoning, tomato sauce, corn and beans.
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Next casserole night, kick those noodles to the curb and try tortillas instead they make a tasty foundation for layering cheesy veggies and beans.
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Potatoes mashed with caramelized onions, cream cheese, brown sugar, sour cream, whipping cream, soy sauce, and more. They are seriously addictive!
cooking.nytimes.com
This recipe is by William Grimes and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.