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This decadent breakfast treat is great way to start the day. It's so delicious you'll wish you could eat it every morning.
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We take this to Holiday parties and on camping trips. Dress up the jar, and it makes a great Holiday gift.
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This dressing has a cider vinegar and oil base with a smidgen of onion juice and mustard stirred in for bite, and lots of sugar for an overall sweetness. And of course, there are lots of tiny poppy seeds. Makes a sweet cabbage slaw and is perfect over fresh summer fruit.
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Orange zest infused cream is layered with coconut macaroons and fresh strawberries to make these irresistible parfaits.
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Pineapple juice, grenadine, lemon juice, and instant tea powder are the base components of a simple and tasty fruit punch you can make for a crowd.
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The filling in this pie is made with milk, sugar, eggs, butter, self-rising flour, and coconut. All the ingredients are stirred together, poured into a 10-inch deep-dish pie plate, and baked.
Ingredients: eggs, butter, flour, vanilla, sugar, milk, coconut
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Better make plenty - these disappear fast. The unbaked dough may be frozen. The baked cookies may also be frozen.
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Warm yourself up with this 'Rainy Portland' drink made with warmed milk, brown sugar, rum, and a hint of butter.
Ingredients: milk, brown sugar, vanilla, rum, butter, nutmeg
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This creative raw Brussels sprouts salad has a great contrast between the raw, crunchy vegetable and the rich, smoky bacon dressing.
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The appearance of rhubarb and strawberries in the garden or at farmers' markets means it's canning season again. Make this strawberry-rhubarb jam for special breakfasts or to give away.
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These are some spicy little guys. This cookie is traditionally served with black coffee.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.