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This rich dish, consisting of succulent lobster meat sauteed in butter and seasoned with dry mustard; then baked in heavy cream, is a casserole native to Maine. If desired, you may add 1 to 2 tablespoons of sherry to the mixture. Top with buttered bread crumbs before baking for a nice presentation.
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Made with monk fruit sweetener, oat flour, and olive oil, this orange cake proves you don't have to use typical baking ingredients to yield moist, delicious results.
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This is a big banana-nut loaf with a big banana taste. Baking powder gives extra leavening.
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A very festive cookie for the holidays.
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This addictive pancake is a savory riff on the traditional Dutch baby.
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Midwestern sausage gravy goes quite nicely with biscuits, eggs, or any breakfast item of your choice and is ready in 30 minutes.
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A creamy raspberry filling is sandwiched between 2 nutty crumb layers creating a tasty and unique dessert for hot summer evenings.
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Roti Canai, an Indian pancake, are easy to make at home using 6 simple ingredients; eat as a snack or with a meal with curry and sambal.
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This recipe is by Christine Muhlke and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A hearty quick bread that's great with soup or chili and makes excellent toast. Flavor of bread will change, depending on type of beer used.
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The foundation of all things smores — its hard to have a great one without graham crackers!
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Get Grandma Williams' Squash Pie Recipe from Food Network