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cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Peanut butter cake topped with rich peanut butter icing will become a crowd-pleaser among your friends and family who love peanut butter.
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Tart Granny Smith apple crumble has a contrasting sweet caramel layer, made from boiled sweetened condensed milk, below the buttery, crunchy oat topping.
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Get Frozen Fruit Sparkling Water Recipe from Food Network
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Get Monkfish Crazy Water Style Recipe from Food Network
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These crunchy little rounds get their punch from a sweet and spicy sauce.
cooking.nytimes.com
Making this cake, which is adapted from "Sweet," by Yotam Ottolenghi and Helen Goh, is a labor of love, but that’s only appropriate, for a cake adorned with rose petals If you want to save time, however, you can do without the petals or use store-bought dried rose petals — the cake and cream are both special enough for those you feed to know you love them If you are going all out with the roses, red or pink petals are a matter of preference; the red petals will turn a deep purple once candied
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Homemade Root Beer, it's EASY! Kid-friendly version made with the roots of sassafras plants, spices, and molasses.
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This yeast bread with dill seed and cottage cheese is baked in a casserole dish--it's a rich bread that bakes up high and flavorful.
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Make these soft pretzels the traditional way by boiling them in water with baking soda for a shiny, golden surface.
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Southern sweet tea, perfect for hot summer days!
Ingredients: baking soda, water, sugar, cool water
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Easy butterbeer recipe. Enjoy!