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A moist cakey vanilla base is coated with a layer of melted marshmallow, then topped off with a chewy butterscotch peanut layer to make an irresistible treat.
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Large shrimp and chunks of artichoke hearts are covered with crumbs, drizzled with garlicky butter and Romano cheese, and baked in the oven for just a few minutes until shrimp are tender and pink.
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The fiery taste of red pepper flakes meets the coolness of mint for a smoked salmon like no other.
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A dense chocolate cake made in a Bundt pan. Dust with confectioners' sugar for a nice presentation.
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These candied yams use lemon instead of orange juice as a sweetener. Topped with chopped pistachios, they make a beautiful presentation.
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This memorable brunch centerpiece is rich with cheesy polenta, crumbled sausage, and baked eggs.
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Get A.1. Orange Barbeque Ribs Recipe from Food Network
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No bake cheesecake that is light, but VERY rich! Serves 12. Given to me by a college professor to share.
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This is a very Pacific NW-American soup that once made, tastes better after a few days in the fridge. Make a lot because the smoking time is an hour to two. This recipe can be cut in half if need be.
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Pork chops and potatoes are cooked up on the stove with Parmesan cheese and onions in this savory one-dish meal.
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A light spongy cake with the taste and aroma of coconut.
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This cake is cool, refreshing, light and lemony! Made easy with cake mix and instant pudding, a lemon poppy sheet cake is topped with lemon pie filling and then with a fluffy layer of lemon mousse.