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A chocolate cookie and peanut crust topped with ice cream and a thick layer of chocolate sauce.
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This recipe is by Trish Hall and takes 13 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Give your lasagna a creamier, crowd-pleasing filling by substituting cream cheese for traditional ricotta cheese.
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A delicious Bundt cake using ground almonds, sliced almonds, and almond extract.
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Just mix the basic ingredients, drop the batter by spoonfuls onto a baking sheet, and bake. These golden biscuits are so simple you will be surprised by the lovely texture and taste.
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This cheap and very easy Pakistani meal is usually eaten with Basmati rice, tossed salad, and hot pickles. It is relatively quick to make, and tastes even better the second day.
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Using brown rice in sushi is a great way to make the dish a little healthier.
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With a hint of orange and the crunch of cornmeal.
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Combined with velvety Yukon Gold potatoes, Jerusalem artichokes (a.k.a. sunchokes) lend their sweet, nutty flavor to this golden bread crumb-topped gratin.
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Drumettes baked in a sweet and sour mixture of soy sauce, vinegar, water and sugar. Short but sweet...and sour!
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This dipping sauce features minced garlic and ginger in soy sauce and rice wine vinegar.