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Brown sugar custard thickened with cornstarch and made creamy with a generous dollop of butter stirred in just at the end.
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Similar to a pound cake, this is a traditional English sponge cake. Top with a citrus glaze or sprinkle with confectioners' sugar before serving.
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Bring some excitement back to breakfast by dressing up your scrambled eggs with rich Asiago cheese, onions, crispy peppers and the robust flavor of Margherita® Genoa or hard salami.
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These crunchy lettuce-wrapped appetizers are packed with fried rice vermicelli fritters, crispy roasted Peking duck, and Chinese mushrooms.
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This seared duck breast recipe has an easy sweet and savory pan sauce made with honey, raspberries, and a little bit of the duck drippings.
Ingredients: skin, raspberries, honey
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Make these delectable carrot cake muffins and you'll have a cross between a cinnamon bun and carrot cake cupcakes for a treat the whole family will love.
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Quinoa crepes made with quinoa flour, almond milk, and a hint of honey are a gluten-free way to start the day. Fill with your favorite fixings!
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The layers of flavor start with a crisp chocolate cookie crust, creamy coconut cheesecake, thanks to Coco GOYA® Cream of Coconut, and chewy toasted coconut. Easy and delicious, these cheesecake bars are a definite crowd pleaser!
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If you have fresh raspberries, this quick and easy French clafoutis can be made with ingredients you likely have in your pantry and fridge.
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Simple egg salad, spiced up with curry and mango chutney. Great on toast!
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This omelette, that I adapted from a little book in my sister's recipe collection aptly called "Fast Food" is so delicious that I set myself a goal of taking...
cooking.nytimes.com
According to local legend in Emilia-Romagna, Italy, the birthplace of tortellini, the pasta's navel shape was inspired by the indescribable beauty of Venus's belly button Keep that in mind as your roll, stuff and fold these little dumplings, whose recipe is adapted from the "true and authentic" version codified by the Confraternita del Tortellino and notarized by the Bologna Chamber of Commerce While tortellini are traditionally served as a middle course in a light meat brodo, they'll make a fine main course when tossed with a simple tomato sauce and topped off with a light grating of Parmesan