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cooking.nytimes.com
This recipe is by Regina Schrambling and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Truly a chocolate-lover's dream, these muffins are made with semisweet chocolate and chocolate chips. They freeze well, but they will be gone before you know it.
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Deep dish pizza dough, similar to Chicago-style deep dish, is easy to prepare using bread flour and all-purpose flour as the base.
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These bars are lower in fat than most bar cookies.
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These flavorful baked beans have an added boost of protein from ground beef and kidney beans. They are perfect for summer get-togethers or a weeknight dinner.
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A peanut butter and jelly sandwich is dipped in a raspberry liqueur-infused batter and pan-fried into a peanut butter and jelly French toast treat.
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Salmon is marinated overnight in soy sauce, brown sugar, orange juice, spices, and fresh ginger; then broiled to perfection! My family and friends rave about this fish.
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This is a marinade for any type of steak, but works well for tougher cuts when left for a couple of days.
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Get Indian Taco Recipe from Food Network
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Enjoy the rich taste of eggnog in an easy to make pound cake.
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This is a yellow cake. Peanut butter and milk chocolate are spread over the cake, making it a peanut butter candy cake.
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Get Sauteed Rainbow Trout with Green Tomato and Blackberry Sauce Recipe from Food Network