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A delightful coffee milkshake to pick you up on those hot days. If you feel like going to extreme measures, top it with a dollop of whipped cream and chocolate shavings.
cooking.nytimes.com
This hot fudge sundae is nothing close to what you grew up with That’s a good thing Here, you’ll mix up a dreamy concoction of cream, bananas, rum and frozen Heath bars, run it through an ice cream maker, and then douse it in a rich chocolate-butter sauce
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Twist them apart, dunk them in milk, or eat them whole. There isn't one right way to eat these cookies as long as they get eaten.
cooking.nytimes.com
You can make this salad with wide rice noodles, but I love the nutty flavor and wholesomeness of buckwheat soba.
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These Japanese pot stickers are a fun favorite! Little fried wrappers are filled with pork and veggies, and dipped into a tasty sauce.
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For a sensational summer salad, toss shredded napa cabbage and sliced green onions with toasted ramen noodles, slivered almonds and sesame seeds.
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Layers of ziti pasta, beefy tomato sauce, sour cream and Italian cheeses get a final dash of flavor with a generous sprinkling of chopped fresh basil before baking.
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Super yummy relish and a great way to use up that golden summertime corn. Originally submitted to ThanksgivingRecipe.com.
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Blue cheese and chipotle in a venison burger? Topped with sauteed onions and banana peppers, these are a delicious mouthful.
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In Korea, chefs typically create stir-fries with just one kind of vegetable, like lotus root. Tradition is broken here with an assortment of vegetables, including Jerusalem artichokes and parsnips.
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A can of pork and beans in tomato sauce is added to this vegetable stew cooked in a chicken stock base.
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This is very tasty and old-fashioned. Serve with mashed potatoes and gravy. Divide into two recipes.