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Beet juice is the natural alternative to red food coloring in these vegan red velvet cupcakes that are ready to eat in about 1 hour.
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Cream cheese may be substituted for mascarpone; the topping will be dense and tangy, instead of mellow and creamy.
cooking.nytimes.com
This recipe is by Jane Sigal and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These crispy French custard cakes are traditionally baked in special fluted molds. Chef John improvised with muffin tins with amazing results.
Ingredients: flour, sugar, egg yolks, rum, vanilla, salt, milk, butter
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Simple, flavorful, and easy, this side dish of spaghetti served with an onion-cream sauce flavored with white wine will add a gourmet touch to any meal.
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This colorful pasta salad features a medley of crunchy veggies! Combine pasta with broccoli, cauliflower, carrots, celery, bell peppers, mushrooms and fiery sweet red onions. A sweetened mayonnaise and vinegar binds the salad.
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We like a buffet with all the family here. We serve a variety of salads. This is also great for summer picnics and cookouts. Keeps well, and serves a lot of people.
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Crunchy ramen noodles are tossed with broccoli coleslaw, sunflower seeds, and almonds for a refreshing summer salad, perfect for picnics.
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This granola is good and crunchy with lots of sweet flavor, thanks to the pure maple syrup and dark brown sugar.
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These chocolaty cupcakes are livened up with a pinch of cayenne pepper and a hint of coffee flavor.
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Ribbons of raspberry swirl through this smooth, custard-based ice cream.
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Get Jalapeno Cornbread Recipe from Food Network