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Get Zobo & Meester's Coleslaw Dressing Recipe from Food Network
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A beloved memory from long-gone dim sum restaurants in Hawaii, these cookies contain no almonds, but have the taste of almonds in a fat, round little cookie with a traditional red dot in the middle.
cooking.nytimes.com
Mississippi mud pies come in all shapes and sizes: No two are exactly alike They can have one layer, or five, and include ice cream or meringue, a flourless cake, nuts, fudge sauce and even brownie This version, inspired by the towering beauty made by Matt Lewis and Renato Poliafito of Baked in Brooklyn and written about in their book, "Baked Explorations," features a graham cracker base, a dense brownie, chocolate custard and whipped cream
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This German chocolate cake takes time and effort to make but it's very worth it and sure to impress.
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This recipe for gingerbread men uses butterscotch pudding mix and doesn't require molasses!
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This recipe is by Jacques Pepin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Regular caramel apples are good, but they don't have cheesecake.
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Canned yams and cranberries bake under a layer of mini-marshmallows in this sweet potato casserole.
cooking.nytimes.com
This sauce is a tomato jam that tastes more like a richly spiced ketchup A long simmer is important This is inspired by a recipe for a delicious tomato jam in the chef Matthew Kenney’s cookbook, “Matthew Kenney’s Mediterranean Cooking.” My version is not as sweet as his; I decided to call it ketchup rather than jam because to me, it tastes like a richly spiced ketchup, with sweet and sour flavors and a little kick from the cayenne
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Applesauce cake, made with applesauce, cinnamon, allspice, nutmeg, cloves, walnuts, and raisins. This easy applesauce cake is a tender spice cake that is perfect for fall!
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First you saute onion with cinnamon and cumin. A very happy beginning. Then you stir in tomatoes, fresh shelled peas and coconut milk perfumed with chili powder, coriander, and turmeric. Simmer until peas are tender.
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This carrot cake uses almond flour and agave nectar.