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A quick recipe for savory scones. You'll need flour, sugar, baking powder, mozzarella, fresh basil, heavy cream, and an egg.
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This recipe is by Molly O'Neill and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This baked egg custard is studded with fresh asparagus. It's a perfect spring side dish or vegetarian main dish.
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Spicy cranberry-orange punch spiked with vodka and orange liqueur never fails to raise the cheer level at holiday parties!
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All of your favorite fruits, lightly sweetened, served in a watermelon 'bowl'. Try cutting a scalloped, or sawtooth, rim around the edge of the watermelon for a special presentation.
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Get Zarda Bar-B-Q Creeper Beans Recipe from Food Network
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This recipe is by William Grimes. Tell us what you think of it at The New York Times - Dining - Food.
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These moist, banana-dense nut loaves are delightfully spiced with cinnamon, cloves and nutmeg.
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These cookies are less sweet and chewier than many traditional nut macaroons The recipe is from Eileen Dangoor Khalastchy, an 86-year-old cook and baker who remembers her mother making something similar when the family lived in Iraq Ms
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These gluten-free coconut cupcakes are layered with strawberries and bananas for a fluffy and light treat for any occasion.
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A beautiful cake for the strawberry lover. Easy to make with packaged gelatin and white cake mix. Fresh strawberries can be used when they are in season.
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Mashed sweet potato yams with butter, brown sugar, and holiday spices. Perfect for Thanksgiving!