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Make your own flavored syrup using pumpkin pie spice and pumpkin pie filling to make pumpkin spice lattes just like you know who.
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Heavenly double chocolate ice cream with peanut butter swirls tastes so good, you'll have a tough time justifying ever buying ice cream again.
cooking.nytimes.com
In Italy, bricklayers and plutocrats alike eat the same thing for lunch: panini, sandwiches layered with meat and cheese and flattened between two searing griddles Today they're almost as common as cappuccino in America, albeit much cheaper and easier to make One affordable panini press, and you're on the fast track to the perfect party food.
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Class French Croque Monsieur recipe, toasted ham and Swiss cheese sandwich, topped with a bechamel sauce of butter, flour, milk, nutmeg, Parmesan and Gruyere.
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Colcannon, the humble and beloved dish of mashed potatoes and cabbage, gets extra richness of flavor from leeks, butter, caraway, and anise seeds. It's a perfect side for your corned beef dinner.
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Italian seasonings and a capping of shredded mozzarella make this breaded chicken a real standout.
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These egg bites are similar to the famous coffee shop egg bites, but are customizable with your favorite ingredients and are double the size! A great snack or breakfast item.
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This is a refreshing cordial to make all year round. Great for parties where you would normally serve water. It is so easy to make. Dilute to taste with water or carbonated water.
Ingredients: sugar, water, lemon, cream of tartar
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A delicious butter pecan cake made from scratch. This is a cake that can be served anytime.
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A pumpkin pie with the added indulgence of toffee bits under the filling.
cooking.nytimes.com
This surprisingly simple, yet rich and creamy, chocolate custard ice cream is studded with salted cashews and chunks of bittersweet chocolate throughout The addition of crushed coffee beans to the cooking custard (they're later strained out), enhances the chocolate flavor.