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As a native New Englander, chef Steve Sicinski loves clam chowder but prefers making a healthier version with Southwestern flavors.
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This hot fudge sundae is nothing close to what you grew up with That’s a good thing Here, you’ll mix up a dreamy concoction of cream, bananas, rum and frozen Heath bars, run it through an ice cream maker, and then douse it in a rich chocolate-butter sauce
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Twist them apart, dunk them in milk, or eat them whole. There isn't one right way to eat these cookies as long as they get eaten.
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This rich spice cake is made with buttermilk, cooked dried plums, and chopped pecans, then topped with a sweet buttermilk icing.
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Get BBQ Glazed Smoked Chicken Recipe from Food Network
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Get Sticky-Toffee Pecan-Pumpkin Pie Recipe from Food Network
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Mashed sweet potatoes, black beans, and Cheddar cheese are sandwiched between two tortillas for a tasty vegetarian appetizer that even meat-eaters will like.
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Cumin-spiced pumpkin replaces beans and beef in this recipe for a perfect filling for soft or crispy tacos. Top with tomatoes, onions, and cilantro.
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Get Profiteroles Recipe from Food Network
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Flank steak is grilled after having spent the night in a fresh and spicy marinade. The marinade also serves as a sauce for the freshly grilled meat. This can be used in fajitas, as an appetizer, or a main dish. Also good in sandwiches. Just make sure you reserve some of the marinade for a sauce.
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Softened vanilla ice cream is mixed with coconut and chopped peanuts and spread into a chopped peanut crust, then frozen until firm for a rich and creamy dessert pie. Top with M&Ms®, sprinkles, toasted coconut, or chocolate shavings before serving.