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A pretzel crust topped with a sweet cream cheese layer and a strawberry topping.
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Cornbread made with bananas is an interesting twist on the traditional cornbread recipe. It can be made vegan by switching milk with almond or rice milk.
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This recipe is by Nancy Harmon Jenkins and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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You'll need a medium-hot charcoal fire for this recipe So either start cooking when the main dish comes off the fire or, if making this dish separately, light a charcoal fire in your grill, putting all the coals on one side, and wait until it has died down to medium. Serve this smoky chutney alongside pork or beef.
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Get Buffalo Chicken Lasagna (aka Buffalo "Dew-Sagna") Recipe from Food Network
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Ground beef and onions are simmered with tomato sauce, ketchup, brown sugar, and apple cider vinegar to make this vintage Sloppy Joes recipe.
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A light and fluffy golden-yellow cake gets a delightfully bright zing from fresh lemon juice.
Ingredients: butter, sugar, eggs, flour, lemon juice, lemon
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Cut out buttermilk molasses cookies spiced with ginger, cinnamon, cloves and nutmeg.
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Infused with flowers, pastry creams have so many uses-layering cakes, filling doughnuts, topping pies and more.
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You will need a Japanese mortar and pestle (suribachi and surikogi) for this recipe, as the sweet flavor of the roasted sesame is most intense when ground. This can also be made with asparagus instead of spinach.
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Made from scratch, this pumpkin pie is fabulous. With lots of wonderful spices, a rich creamy filling, and a sensational cinnamon/brown sugar streusel topping, you can't go wrong!
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Get Valerie's Pumpkin Pudding (for Wolfie) Recipe from Food Network