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cooking.nytimes.com
Made without an ice cream maker, this custard-base ice cream is frozen solid in a loaf pan, then churned until creamy in a food processor or blender It's best scooped straight from the machine, when it has the satiny-chewy texture of soft serve If you do want to make it ahead, you can return it to the freezer for up to a week, then let it sit at room temperature for 20 minutes before serving.
www.delish.com
Bacon belongs in all pull apart breads.
www.foodnetwork.com
Get Floral Sugar Squares Recipe from Food Network
www.chowhound.com
A delicious apple fritter recipe, using our Basic Yeast Donut, butter, and sweet-tart fresh apples.
www.chowhound.com
Salted caramel with a snappy chocolate coating and a fancy salt garnish.
www.chowhound.com
Make salmon the easiest and healthiest way: grilling. Chowhound's simple, five-step recipe includes instructions on how to prepare both the fish and glaze. Enjoy...
www.delish.com
Fresh homemade marshmallows require just a few ingredients and put the jet-puffed varieties to shame.
www.allrecipes.com
This favorite candy gets a hearty update with almonds, cashews, pumpkin seeds and sesame seeds.
www.allrecipes.com
A family friend who owns two local cafes gave me this recipe. It is a delicious and surprising twist on plain old garlic bread. Don't be fooled by the unusual ingredients, the sweet and salty flavors are perfect complements to each other! All the ingredient amounts are approximate, so adjust them to suit your tastes.
www.simplyrecipes.com
Upgrade your pecan pie this Thanksgiving! This chocolate pecan tart is like a cross between a nut-filled brownie and chocolate fudge.
www.allrecipes.com
Chocolate coconut overnight oats, made with almond milk, is a dairy-free, vegan breakfast perfect for on-the-go eating.
www.foodnetwork.com
Get Baked French Toast with Blueberries Recipe from Food Network