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cooking.nytimes.com
This is a subtle cake: the coffee tempers the sweetness, and the buttery sweetness keeps it all mellow Even if you don't make cakes, this one is a cinch Don't be alarmed if the two sponge layers look thin when you unmold them
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Make homemade pumpkin pie without the cans by roasting fresh sugar pumpkins and following this recipe.
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Chunks of stew meat browned in vegetable oil are combined with carrots, potatoes, celery and onion in a beef bouillon gravy.
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Almond crescents, little almond cookies shaped into crescents and dusted with powdered sugar.
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This three-ingredient recipe gets biscuits on your table in a quick and easy manner for when you need biscuits now!
Ingredients: flour, shortening, milk
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Wheat and rye flour, cocoa powder, and molasses are baked together creating a perfect pumpernickel bread. Serve with honey butter.
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This rich cake, made with ground pecans, cocoa, and a hint of coffee, is filled and frosted with a mocha cream, then garnished with pecan halves.
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This ravioli lasagna is ultimate #pastagoals.
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A dash of tonic and splash of sweet pomegranate juice add immeasurable flavor to this pretty vodka martini.
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This cake uses yellow cake mix, instant pistachio pudding and it's covered with a pistachio flavored whipped topping.
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The graham cracker crust for this pie is made with brown sugar and cinnamon, lending an extra depth of flavors to this tasty treat. The filling is a simple, but lovely egg custard with a hint of vanilla. Pour it into the shell and chill before serving. Decorate the pie with sprigs of mint and a sprinkling of nutmeg.
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Ground beef is used in place of beef strips in this simple and fast beef stroganoff sauce recipe, which tastes great over noodles or mashed potatoes.