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A memorable holiday topping.
Ingredients: cranberries, sugar, ginger, gelatin
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This is a great way to use up that frozen rhubarb in your freezer, but you can also use fresh rhubarb. It makes a moist and tangy muffin.
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My family begs for these treats every year! The holidays just wouldn't be the same without them.
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A sunny and rich lemon cake made with cake and pudding mixes has peach nectar for a fruity taste. There's an easy lemon glaze on top, too.
cooking.nytimes.com
This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef The vegetarian version works well, and it’s also easier to make If you prefer a very firm tofu, take the extra time to weight it as directed in step 1
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Tart apples baked with brown sugar, butter and cinnamon.
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A brownie for the grown-up taste. They have the flavors of chocolate, vanilla, Mexican cinnamon, and ground pequin chiles.
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Apricot brandy, vanilla pudding and pecans dress up a yellow cake mix.
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Key lime cupcakes topped with homemade cream cheese frosting flecked with lime zest are a festive dessert for Cinco de Mayo parties.
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It'll take a few days to make your own homemade mincemeat, but it's worth the wait.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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If you have a hankering to can some apple pie filling, this is the recipe to use. It is simple and makes up to seven quarts of filling.