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Wontons stuffed with a mixture of pork and shrimp seasoned with soy sauce and ginger root are gently simmered in chicken broth.
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Quinoa, rolled oats, and oat bran are cooked into a delicious hot cereal with banana and walnuts to help satisfy you and keep you full.
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Get Morningstar Farms® Black Bean Burger with Tomato Relish Recipe from Food Network
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Brighten up your meatloaf with this tomato-free meatloaf recipe that features a spicy kick!
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This cake is a showstopper that a baker with rudimentary skills could pull off The topping is a toffee glaze made with brown sugar, agave, butter and sea salt; you pour half of it over the cake while still hot so that it saturates the cake, giving it a puddinglike consistency, then wait before using the rest as a high-gloss frosting you sprinkle with sea salt Seemingly complicated, but surprisingly simple.
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Rich chocolate brownies are topped with amaretto-laced icing and a drizzle of chocolate glaze. They are sure to please any chocolate lover.
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Dark rum, chocolate, and vanilla wafers combine for a boozy holiday rum ball that everyone will insist you bring to parties.
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Bundt cakes are classic showstoppers — big, lofty and usually dressed in elegant drizzles and drips of glaze Here, a dense, moist cake full of warm fall spices and pumpkin purée is encased in a layer of rich, nutty brown-butter maple glaze Feel free to make it a day before you plan to serve it: This cake keeps well at room temperature, and you might think it's even better on the second day
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This autumnal breakfast puts plain old pancakes to shame.
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Gingersnap cookie crumbs are the base of the sweet, nut-filled crumble that tops this pear crisp.
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The apples go great with the shortbread crust. Very easy and delicious!
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This recipe is by Molly O'Neill and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.