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The brown sugar, marshmallows, and oatmeal streusel give this sweet potato casserole a taste similar to sweet potato pie.
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This dessert's coconut and creamy taste is irresistible! For the weight watchers this could be too much! You can add more sugar to this dish, according to your taste.
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Make charming presentations for holiday candies with these miniature birds' nests, fashioned from shredded coconut, milk, melted almond bark and a touch of food coloring. The recipe calls for green food coloring, but feel free to experiment!
Ingredients: food coloring, milk, coconut
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Get Chef Rene's Key Lime Stack Recipe from Food Network
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Serve this simple, elegant dip with crudites, such as carrots, fennel, endive, and broccoli.
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Something magical happens when you layer crepes with cream to build a cake The flavors intensify, you improve the cream to crepe ratio and there are more crispy edges And then there is the dazzling moment when you present the ethereal cake and slice into it to reveal a whole world of fine rings
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It's not a party without 7-layer Bean Dip! This one is made with hot refried beans and topped with cheddar cheese, chilies, tomatoes, avocados, sour cream, and sliced black olives.
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This recipe incorporates everything delicious in one bite — boozy brandied berries, pillowy marshmallow, and airy meringue.
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Buffalo is the pasta sauce you never knew you needed.
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You'll need vanilla and almond extracts, instant coffee granules, and, of course, Irish whiskey to make this favorite.