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This recipe is by Elaine Louie and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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The delightful combination of lemon and blueberries really jazz up this quick loaf cake.
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Great for brunch. A nice alternative to sweet waffles, these cornmeal waffles are ironed with a slice of bacon, and served with a creamy cheese sauce.
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These healthier twice baked potatoes are filled with lower fat versions of sour cream and milk.
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Chopped pecans and oats give added crunch to the biscuit topping on this blackberry cobbler.
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This strawberry cake gets strawberry flavor in the batter and in the frosting by using mashed fresh strawberries. It is the perfect cake for any special occasion.
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Ground beef combines with cheddar cheese and fresh tomato slices. It is topped with a crust made from buttermilk baking mix.
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Get Spaghetti Squash and Potato Gratin Recipe from Food Network
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These are chewy moist coconut bars. This was a special treat during the 1930s and 40s which my mother served often to our farming community by popular demand.
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Fresh, chopped strawberries add a summer note to these easy drop cookies featuring rolled oats for texture, and cinnamon, vanilla, butter, and brown sugar for classic flavor.
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The regional condiment "fry sauce" is tomato/barbecue sauce and mayonnaise, well known to French fry lovers. In potato salad it adds the sweetness that pickle...
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Put your overripe bananas to good use with this Brazilian recipe for a caramelized upside-down cake that will wow guests at a dinner party.