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This recipe is by Celia Barbour and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a spicier version of spinach stuffed chicken breasts. They are both tender and delicious, and they look good too.
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The creamy, smooth centers of these raspberry chocolate truffles get a slight crunch from vanilla wafers.
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Get Sweet Tea Custard Recipe from Food Network
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A rich chocolate fondue with a little coffee kick. Serve with fruit or pieces of leftover cake on skewers.
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These vegan pumpkin spice cookies, made with almond milk, pumpkin, and vegetable oil, are quick and easy to prepare during the holidays.
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These decadent filled cookies made from a rich sour cream dough are a sweet Persian pastry that go wonderfully with tea or coffee.
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Pork chops are baked in a Panasonic CIO, smothered with a creamy mushroom sauce, and served over rice in this savory weeknight dinner recipe.
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Kids, adults, and monkeys all love this smoothie made with bananas and peanut butter.
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Get Billie's Italian Cream Cake with Blueberries Recipe from Food Network
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The brown sugar, marshmallows, and oatmeal streusel give this sweet potato casserole a taste similar to sweet potato pie.
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Strawberry cake mix gets filled with homemade strawberry puree and baked in these strawberry shortcake-like cupcakes. They're topped with a lemony cream cheese icing, and for strawberry lovers, extra strawberry puree.