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cooking.nytimes.com
This is similar to the original recipe that began the red velvet craze It was developed by the Adams Extract company in Gonzales, Tex The original recipe, popularized in the 1940s, called for butter flavoring and shortening and is usually iced with boiled milk, or ermine, frosting.
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cooking.nytimes.com
This recipe is by Marian Burros and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a cupcake that smells as good as it tastes. It's an old Polish recipe from some of the best bakers in Milwaukee!
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
"I love making cookies without an oven," says Joy Wilson. Because they're not too sweet, she calls these "breakfast meets cookies."
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Get Sunny's Grilled Chicken and Kale Salad with Sunny's Creamy "Equal-Parts" Harissa Salad Dressing Recipe from Food Network
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Get Citrus Glaze Recipe from Food Network
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Get Ranch Chicken Sandwiches Recipe from Food Network
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Get Slammin' Sausage Pancakes with Honey Maple Syrup Recipe from Food Network
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Little versions of classic red velvet cake! Frost with cream cheese frosting or white frosting.
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With cocoa powder, chocolate chips, chile powder, walnuts, and zucchini, there's something in this cake recipe for almost everyone to enjoy.