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Use this simple, 4-ingredient fondant to wrap maraschino cherries (hint: dry the cherries on paper towels first) before dipping in chocolate. In about 5 days the fondant will liquify inside the chocolate coating, giving you a juicy cordial candy.
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Made with French bread and fresh peaches, this rich and creamy bread pudding is topped with a warm rum-caramel sauce.
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These tiered mini cakes are as fun to make as traditional s'mores.
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A hot, spicy, and colorful slaw is based on shredded bok choy, cucumber, and carrots, then spiked with hot cherry peppers and tossed with a sweet and tangy mustard and jalapeno dressing. Roasted ground ginger and freshly cracked pepper are sprinkled on before serving. Great for those who love spicy foods.
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Sesame seeds are used in both the dough and the coating of these nutty-tasting breadsticks.
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This from-scratch enchilada sauce is made with dried ancho chiles, chile de arbol peppers for heat, and pumpkin seeds. It really lets the taste of the peppers shine through.
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Easy cake has no flour, but lots of legumes.
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Grape-Nuts® cereal adds pleasing crunch to this velvety, vanilla-scented coconut milk ice cream that's dairy-free and suitable for vegans.
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A wonderful martini. Tastes just like a strawberry cheesecake in a glass, trust me...
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Simple and delicious drop 'cookies' are made by boiling a sweet syrup with peanut butter, mixing into corn flakes cereal, and dropping onto waxed paper to cool. Kids can have fun helping make these no-bake cookies.
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We grew up munching on this cornflake chewy snack. Of all snacks, this has to be my favorite. After all these years I don't know where this recipe derived from. Didn't have one to follow. Always prepared from memory after being taught by my mom.