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cooking.nytimes.com
The inspiration for these madeleines came from a jalapeño-studded cornbread served at Gloria restaurant in New York While the restaurant serves them in four-inch disks, that is too large for a holiday gathering So I made them in madeleine pans (a corn-stick mold would work equally well, though it will make only about 15)
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Fresh peaches are sliced, tossed in sugar and lemon juice, topped with homemade biscuit dough, and baked until the filling is bubbly and the crust is golden brown.
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This recipe was given to me by a good friend in Hawaii. She always uses fresh pineapple, the end product is delicious. Very yummy served with ice cream or whipped cream as an accompaniment.
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Mini turkey burgers made with goat cheese and sun-dried tomatoes!
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Fall in love with the ultimate summer catch.
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Pretty pink whipped cream is an irresistible filling and frosting. It needs to be prepared just before serving.
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Rich and sweet with chocolate chips and walnuts, this banana bread is made with shortening and mayonnaise, making it very moist. This recipe makes 2 loaves.
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Chicken and black bean quesadillas are an easy weeknight dinner filled with instant rice and Mexican cheese. Serve with salsa and sour cream.
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These buttery, nutty-tasting shortbread cookies are cut out into holiday shapes, and decorated with colored frosting and edible glitter to make your cookie tray festive.
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These pumpkin cheesecake squares have a delicious crust, a layer of cheesecake, and a layer of pumpkin pie.
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A moist carrot cake with a lemon icing. Only almonds rather than walnuts as well and no spices. Is really delicious and is the standard birthday cake in our household.