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This fluffy white filling is made with butter, shortening and evaporated milk.
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Toffee, banana slices, and whipped cream are piled into a digestive biscuit crust in this simple British banoffee pie with few ingredients.
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These restaurant quality stuffed mushroom caps are filled with a blend of cream cheese, goat cheese, and onions and drizzled with garlic butter before broiling.
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Pork is tossed with leftover cooked rice, spring onions, garden peas, and curry paste in this delicious version of Chinese fried rice.
www.delish.com
This basic recipe is a good starting point for lots of delicious and creative cakes.
www.chowhound.com
This breakfast recipe has eggy, buttery wedges of matzo brei covered in a sweet, syrupy topping of roasted cherries.
www.simplyrecipes.com
Make the most of sweet corn season by serving up this creamed corn at your next backyard BBQ. This dish also freezes beautiful and can be made with frozen corn (hello, Thanksgiving side dish!).
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A chewy oatmeal cookie with butterscotch chips and chocolate chips. Nuts also taste good.
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Get Spaghetti Squash with Lemon and Capers Recipe from Food Network
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This is an awesome Monterey Jack sauce that goes great over chicken enchiladas, or used as a dip for chips or Mexican-style appetizers.
cooking.nytimes.com
Shredding tofu on a box grater before stir-frying gives it a fluffy, light texture, and the smaller pieces readily absorb the complex, earthy mushroom flavor of the sauce Unlike with many tofu dishes, you’re not looking to sear the tofu here, just to warm it up in the sauce The caramelized flavor is supplied by the shiitake mushrooms, which should be cooked until they are well browned and crisp-edged
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Get Chestnut Stuffing Recipe from Food Network