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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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This recipe was given to me by my Grandmother Nancy (Saccuzzo). She was a great little Italian Nana. She taught me how to cook and was an inspiration in my life.
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Sunny Anderson makes these espresso coffee cakes in mini-loaf pans and tops them with a peanut butter frosting.
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Pancakes made with chunks of candied bacon and his favorite beer will put a smile on Dad's face.
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Your favorite cocktail...for breakfast!
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Start with yellow cake mix and Mandarin oranges to make this cake with a frosting made with pineapple, pudding mixture, and whipped topping.
cooking.nytimes.com
This recipe works equally well with bok choy or sturdy greens, both of which have tough ribs and leaves that have a cruciferous flavor I steam them for a minute before stir-frying so the leaves won’t be too tough.
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Sour cream has a wonderful way of helping produce tender baked goods, such as these delicate biscuits.
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This easy casserole is a great way to use up leftover hard-boiled eggs.
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Pistachio pudding, whipped topping, mandarin oranges, fruit cocktail, pineapple, bananas, and miniature marshmallows star in this classic dessert salad.