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cooking.nytimes.com
The onion soup originates from the French cookbook “Gastronomie Pratique,” which was written in 1907 by Henri Babinski The Times published the recipe in 1974, when the book was first translated into English It is a strange recipe for soup that yields delicious results
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Ground beef combined with Spanish rice and sauce mix and mustard, topped with ketchup then baked in a loaf.
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Babe Ruth bar cookies, made with peanuts, corn flakes, and chocolate chips, taste just like a Baby Ruth® candy bar.
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This recipe is quite old, and belonged to my mother.
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Maple pecan brittle is a rich twist on the traditional brittle and delivers the holiday seasonal flavors for a tasty treat you can give as gifts.
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Almonds and dried cranberries bring a new and colorful twist to the traditional brittle recipe. Works well for parties and holiday gifts!
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I have used this for years and it is very good; much easier than the traditional method and tastes just as good.
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A fun twist on the original, this brittle tastes like a cross between hot cinnamon candies and traditional peanut brittle.
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This delicious smooth confection is an impressive dessert for the holidays. These are wonderful for parties, and perfect for holiday gifts to your loved ones. A half cup of orange juice plus one teaspoon of freshly grated orange peel can be substituted for the rum in this recipe.
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A very sweet bar cookie that can be made with Special K™ or crispy rice cereal.
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Make a packaged devil's food cake, poke some holes in it, and smother the hot cake with a decadent, buttery syrup for a delicious, Southern treat.
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Microwave brittle candy with macadamia nuts and a coconut layer.