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This nice icing keeps its shape. It's great for piping on cut-out cookies, yet stiff enough for making flowers. It may be too sugary to mound up on cupcakes, unless of course you have a strong sweet tooth!
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This recipe is more of a Chinese-American invention than an authentic Mongolian classic. Nonetheless, it's a fantastic example of America's love of Chinese food.
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Get Barbecue Shrimp Recipe from Food Network
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This recipe is by Kay Rentschler and takes 30 minutes plus 4 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This yogurt-based crust is quick to assemble, easy to roll out, and it bakes into a deep golden, crisp and flaky crust that supports the tangy fresh cheese filling and the sweet zucchini slices beautifully.
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Get Souvlaki with Merguez Sausage and Piquillo Pepper Yogurt Sauce Recipe from Food Network
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Excellent as a dipping sauce, or brush generously on chicken, pork, or beef before grilling. Also great with meatballs in a slow cooker.
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Espresso-flecked morning muffins with a big, walnut-crusted top.
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This is so good! A very filling breakfast made with oats, dried fruit, yogurt and nuts.
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A crisp fruit salad with tart green apples, red grapes, celery and walnuts tossed in a light fruity yogurt.
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A spicy hoisin sauce gives this sweet and spicy salmon an Asian flair!