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This recipe is by Rena Coyle and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: bread, butter, garlic, tarragon, flour, crabs, oil, lemon
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1 cup shortening, 2 cups sugar, 3 cups flour, and 4 eggs gives this basic yellow cake recipe flavored with vanilla and almond its name.
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Red wine with pineapple, orange, lime and sugar in sweet punch.
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Who doesn't love a s'more? This campfire Frappuccino® is a s'more drink with a shot of espresso, perfect for a refreshing summer treat.
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Fresh broccoli makes an easy salad with crumbled bacon and dried cranberries in a creamy and tangy mayonnaise dressing.
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Pineapple and cherries are baked in a buttery batter in this simple dessert.
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This is a quick and versatile recipe for a classic cake. Substitute a 32 ounce can of pears and devil's food cake mix for Pear Kuchen, or canned peaches and white cake mix for a peach version.
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Rice cereal, white chocolate chips, peanut butter candies, and peanuts are melted together and cooled creating a crunchy, chocolatey treat.
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Glazed cinnamon pecans get a little spicy kick thanks to cayenne pepper. Make these seasoned nuts for a quick and easy gift or snack.
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These are delicious with coffee and they smell wonderful!
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Summer tomatoes and cucumbers show off their flavor and color in a simple creamy salad.
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These easy scratch-made chocolate brownies take less than 45 minutes to get from mixing bowl to plate.