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A raw ham is slow roasted, then seasoned with a sweet smoky sauce during the last hour to make a memorable meal with little actual work involved.
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You will need a pizzelle iron to make these traditional Italian cookies.
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This rice pudding is lovely served warm. It has the appeal of homemade comfort food.
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A delicious buttery cookie that is made in two parts and put together to create a black and white pinwheel cookie. This recipe came from my grandmother, she used to worked in bakeries and at logging camps cooking and baking.
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Make this the night before and enjoy brunch with your kids rather than catering to them! Also great for taking places because the syrup is built-in.
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These tender and flavorful ribs are baked and basted for 3 hours in a delicious tangy sauce.
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This is a wonderful version of this classic buttery, sweet pie, but a smidgen of cornmeal and condensed milk are stirred in just before it 's poured into the pie shell and baked.
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A candy like cookie made in a skillet.
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Wonderful slaw recipe passed down from my Grandmother's cook, Vernell. It's similar to a sweet and sour cabbage recipe, and will keep for 2 weeks in the refrigerator. Great served with beef brisket. Best made a day or more before serving.
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A classic waffle recipe includes basic ingredients you probably already have on hand, creating a perfectly crisp breakfast item.
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Homemade crepes spread with semisweet chocolate, filled with strawberries and finished with whipped topping in this easy dessert.
cooking.nytimes.com
This recipe is by Marian Burros and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.