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This chiffon cake is made with vegetable oil, keeping it moist, while the caramel flavor makes it delicious!
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Lobster tails are sauteed in butter and mixed with a simple cream sauce to make Chef John's take on the classic dish Lobster Newberg.
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Reducing the ratio of egg yolks to whites makes this sandwich a healthy -- and delicious -- lunch choice.
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This sweet mustard sauce is fabulous! Easy enough for any night of the week. GREAT on baked ham or even chicken strips.
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Buttery crescent-shaped cookies (Kipferl) are made with almond meal and rolled in vanilla sugar in this festive German cookie recipe.
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Creamy leek and spinach soup gets its creaminess from plain yogurt and egg yolks added at the end of cooking; serve with a nice bread.
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Sugar free vanilla pudding makes a great base for these frozen pops. If you prefer, eat the pudding straight from the fridge instead of freezing.
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A luscious lemon custard. The perfect filling for white, yellow or citrus cakes!
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More egg whites than yolks and low-fat sweetened condensed milk are the signature features of this altered flan.
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A tender sour cream-enriched yeast dough is folded around fruit filling to make a cookie that's beloved all over eastern Europe.
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The graham cracker crust for this pie is made with brown sugar and cinnamon, lending an extra depth of flavors to this tasty treat. The filling is a simple, but lovely egg custard with a hint of vanilla. Pour it into the shell and chill before serving. Decorate the pie with sprigs of mint and a sprinkling of nutmeg.
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Coconut oil replaces half of the butter in in this unique shortbread recipe to yield moist, delicious sugar cookies with just a hint of coconut.