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This Chinese-American dish includes an unexpected ingredient: orange juice.
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Get Vanilla Ice Cream Recipe from Food Network
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Crawfish tails are tossed with egg noodles and a spicy, Cajun Cheddar cheese sauce in this New Orleans-style pasta.
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Bell peppers are stuffed with a simple mixture of beef, rice, and onion, then baked until tender. Leftover filling can be used to make a quick pasta sauce, or served with hamburger buns as a sloppy joe alternative.
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This rich, creamy confection crosses a classic, American, cornstarch-thickened chocolate pudding with a luxurious French egg-yolk-laden chocolate custard called pot de crème It has a dense, satiny texture and a fudgelike flavor from the combination of bittersweet chocolate, cocoa powder and brown sugar Make sure to serve it with either whipped cream or crème fraîche for a cool contrast; crème fraîche has the advantage of also adding tang.
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This recipe is by Alice Hart and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A must-do holiday tradition, these tasty gingerbread figures are even better with a layer of Nutella® hazelnut spread. Enjoy!
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These tasty treats are great on their own or topped with fruit, cream or ice-cream.
Ingredients: flour, nutmeg, butter, sugar, egg yolk
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Spritz cookies that are light and won't last long. The dough handles better when slightly chilled.
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This cornbread is baked -- and served -- in a cast-iron skillet, giving it a crunchy crust.
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This recipe uses chopped apple and apple juice to make delicious apple muffins from scratch.