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These spicy burgers are full of flavor and smell amazing. They stand on their own, but onions or roasted peppers give them even more of a kick!
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Naomi Duguid came across this dish at a guest house in Mrauk U, a beautiful ancient capital in far western Burma. The custardy eggplant was served as part of a meal alongside rice, salads, and curries.
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This is a wonderful pudding recipe I have been making for years. Our family loves it best when it's hot. Can also be used as a pie filling.
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A sweet currant and mixed peel filling is baked in puff pastry in these traditional English pastries.
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This recipe is for great dinner rolls that can also double as sandwich bread. An egg white wash ensures a golden crust.
cooking.nytimes.com
If you love the combination of oranges, coconut and marshmallows found in a traditional ambrosia — the salad or dessert that often also contains pineapple, bananas, cherries and some kind of creamy dressing such as whipped cream or sour cream — you’ll adore this cake The coconut is baked into the cake layers and used as a sweet, shaggy garnish, while the oranges (in this case, diminutive, seedless clementines) are juiced into curd and sliced fresh for the filling Then, as a final, fluffy touch, a homemade marshmallow frosting tops it off
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Try this delightfully different and delicious recipe for a light and creamy pumpkin pie with ricotta cheese this Thanksgiving.
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A great twist on the classic Canadian Nanaimo bar, these no-bake cherry Nanaimo bars have a maraschino cherry-flavored middle layer.
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Portable chili cheese dogs.
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Packed with whole wheat flour, bran, and germ, this brown bread moistened with buttermilk is a whole grain version of Irish soda bread.