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cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Serve pork roast beast on Halloween night for a filling meal before a night of candy-eating.
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Three cheeses are stuffed in a buttered pastry wrapper with cilantro and garlic for a savory, Middle Eastern-inspired snack.
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A margarita - tequila, lime juice, triple sec - is baked into a cake mix.
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Delicious coconut pecan cake with cream cheese toasted coconut frosting. Fruitcake
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This dish has it all. It gets color from the bell peppers, crunch from the pecans, sweetness from the raisins and saltiness from the bacon.
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These sweet vegan decorated sugar cookies are everything you want and more in a dessert, so easy to make and just perfect for Christmas.
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Two years ago I would have baked a chocolate cake recipe that included sour cream. After testing dozens and dozens of recipes. I found that this one was the best - the best flavor, the best texture, the best overall chocolate cake.
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This is an authentic Swedish spiced wine. The recipe is from Great-Aunt Freda, brought from Sweden in the early 1900's.
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Blueberries folded into a rich, creamy topping is spread over a buttery graham cracker crust for a delightful after-dinner treat.
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Cocoa and chocolate chips enhance this honey-sweetened wheat bread. And instant mocha coffee provides the java note.
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Fresh ripe tomatoes and bell peppers are loaded with ground beef and seasoned rice for a crowd-pleasing meal.