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Normally baking potatoes like Idahos or Russetts are used for mashed potatoes, but it's OK to break the rules.
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No-cook banana pudding made with instant vanilla pudding mix, condensed milk and whipped topping.
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Make this recipe for a chocolate-flavored rum cake using chocolate cake mix and chocolate pudding mix for a cake good for Christmas!
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Vegan version of an old favorite, easy to modify for manicotti, stuffed shells or with more, less or different veggies. If you'd like some vegan cheese, top the lasagna with soy cheese before baking. Soft tofu yields wetter lasagna; use firm tofu for drier lasagna.
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This fantastic moist bundt cake starts with a yellow cake mix that's dressed up with vanilla pudding, a cinnamon streusel, and a hint of sweet sherry wine.
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Try this spicy, fruity cocktail.
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In this elegant starter, superthin, melt-in-your mouth beef tenderloin is seasoned with fruity olive oil and lemon juice and topped with fried capers and rosemary.
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Rich and creamy, sweet and refreshing, this frozen drink truly is a Tropical Delight!
cooking.nytimes.com
This is a subtle cake: the coffee tempers the sweetness, and the buttery sweetness keeps it all mellow Even if you don't make cakes, this one is a cinch Don't be alarmed if the two sponge layers look thin when you unmold them
cooking.nytimes.com
In this decadent pie baked in a skillet, fresh peaches are coated in caramel before being topped with a homemade puff pastry crust The trick to controlling the sweetness here is making sure to cook the caramel until it’s very dark brown but not burned You’re looking for the color of an Irish setter: deep brown with a reddish cast
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This double-crusted strawberry rhubarb pie bakes up golden and flaky, and goes perfectly with a scoop or two of vanilla ice cream. The crust is made with vegetable oil and milk blended into flour. It rolls out beautifully, and is the perfect pastry to hold this delicious pie's rhubarb and strawberry filling.
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It's obvious that blueberries favor lemons once you make this classic pie. Fresh lemon juice and lemon zest are spooned over the sweetened berries, and then this berry filling is piled into a pastry crust, dotted with butter, covered with a top crust and baked.