Search Results (3,893 found)
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F&W's Grace Parisi experiments with ever-versatile caramel to make these chewy candies.
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This recipe is by Kay Rentschler and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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If you love peanut butter, you'll love this. Softened vanilla ice cream is combined with peanut butter and piled into crust made with Rice Krispies® and peanut butter. Freeze and drizzle with chocolate syrup before serving.
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This is a different, sweet salsa that is perfect for summer and receives rave reviews! It stars sweet white corn and black beans, with red onion, red pepper, sugar, and the crisp tang of rice wine vinegar. Serve with chips.
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Paillard is the French name for a thin piece of meat-beef, veal, or pork-that is grilled or sautéed.
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Yes, it's as AMAZING as it sounds. Pour the extra sauce over ice cream. Or just make a ton of hot chocolate.
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A fluffy meringue frosting made with melted marshmallows! This snowy white frosting holds its shape when piped. Add food coloring to make it even more festive.
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A Divinity recipe without egg whites which is very easy to make. Also, there is no thermometer required! Sometimes the dry frosting mix is hard to find but it is available in many groceries.
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These treats are dense and moist. Wrapped in a pretty box they make a great gift!
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This easy and inexpensive candy tastes like that famous crunchy peanut candy bar. Buy your candy supplies after Halloween to get a great price, then make a batch or two for Christmas gifts and cookie trays.
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Start a Christmas tradition with this family recipe for sweet popcorn balls with creamy homemade caramel just like grandma used to make.
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Marinated cubes of steak or roast are grilled over an open flame, kabob-style. This recipe has a slightly sweet flavor that is not overpowering, but enough for people to know it's not an ordinary steak!