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Bits of apricot add a delightful tartness to chocolate chip cookies.
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Slowly roasted duck leg meat is chopped, fried up in duck fat until crispy, then served in lettuce cups with chopped cucumber, green onions, and sesame seeds.
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Craig Claiborne and Pierre Franey brought this recipe to The Times in 1988, when a properly-made risotto was still a relatively new dish for the home cook It would make a wonderful meatless main dish or as an accompaniment to roast chicken or grilled steak.
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A very coconutty and chewy Flilipino rice flour dessert. Traditionally, this is baked in banana leaves.
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These are from my Russian heritage and we use them for a Christmas treat.
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This recipe uses very ripe bananas, the ones which you would not want to eat. The riper the bananas are, the more flavor they have.
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I don't know where this recipe originated, but it was a favorite of my Mom's when I was growing up. Her notes on the recipe says, "County Fair Winner". The dough is batter-like in consistency and cookies are very soft and cake-like.
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These no-roll sugar cookies are great for the holidays. Children like to shape the cookies into balls and dip them into the sprinkles!
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Tasty oatmeal cookies with walnuts and a hint of cinnamon.
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I worked with a woman that baked 80 dozen or more cookies during the holidays. Every day she brought 1/2 dozen of every cookie she'd baked the night before; this is my favorite. I sometimes roll the dough into balls and then roll them in some granulated sugar rather than making these as drop cookies.
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I like to include the chocolate chips because I love chocolate, but they can be omitted. I have made them without the chips and they still came out great!
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