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Great texture and color as well as taste. Smooth and easily spread, this frosting turns any cake, cookie, or cupcake into something deliciously special.
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Marinated and baked before being battered and fried, crispy tatsutage chicken is easy to prepare.
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Just like you remember. A good old fashioned dinner made with baked beans and franks.
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A crisp shortbread crust is the foundation for these outrageous crunchy chow mein noodle bars flavored with peanut butter and chocolate.
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Brownies with York Peppermint Patties in them.
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These date balls get texture from the addition of pecans and crisped rice cereal. They're an ideal addition to your Christmas cookie platter!
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The dough for this rolls are made using a bread maker. No more kneading! These rolls taste fantastic, best I've ever had. Bread improver is easy to find in some countries, but if it is not available, you may leave it out.
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Spongy vanilla cake can be made vegan with the use of soy milk and canola oil in the batter. Top with your favorite vegan frosting.
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Get Fahrenheit Kobe Short Ribs Recipe from Food Network
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Grilled, salmon skewers marinated in honey, soy sauce, and ginger. A delicious appetizer that won't have you missing your own party to prepare.
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Tonkatsu, or Japanese-style fried pork cutlets, depend on an exceptionally coarse panko bread crumb dredge to achieve their signature crisp.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.