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Soda crackers masquerade as apples in this tasty pie. The crackers are broken into pieces and piled into an unbaked pie shell. A sweet hot syrup is poured on top, the second crust is added, and the pie is popped into the oven to bake.
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This fudge always comes out great.
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This cake uses crushed cookies instead of flour. It is a great cake for kids: they will love crushing all those cookies.
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This is an easy yeast bread--no kneading required! The texture is like English muffins, great for toasting.
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A Lebanese dessert that is not overly sweet. It is pleasing to the American palate due to its lack of rose water and orange blossom essence, found in most Middle Eastern desserts. Sahteyn! (Bon appetit!)
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Crunchy toasted ramen noodles, almonds, and sesame seeds perk up this easy and different salad made with napa cabbage.
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Brining a turkey makes for a juicier bird, and this brine--with sage, celery seed, thyme and soy sauce--brings plenty of flavor too.
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Spicy and sweet mango salsa.
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The wildly popular mojito cocktail lends its flavors of rum, mint, and lime to a sorbet that's perfect on a hot summer's day.
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This recipe is by Suzanne Hamlin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.