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Sweetened condensed milk, baking chocolate, and butter are all you need for this decadent dessert topping. Serve it with vanilla ice cream or whatever your heart desires.
cooking.nytimes.com
This classic 19th-century French recipe brings out the best of the humble potato In it, thin potato slices are layered into a skillet, basted in butter and baked As they cook, the slices are compressed (under another skillet) so they hold together when unmolded
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An easy and yummy blackberry pie that is thickened with tapioca.
Ingredients: sugar, tapioca, butter, pastry
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Zucchini, wild rice, and hazelnuts come together to make these unique fritters that are perfect for brunch, appetizers or a light meal.
cooking.nytimes.com
Charlottes look best when made in patterned molds, but you can also create a minimalist button shape by using a soufflé mold If you want individual portions, divide the charlotte into four ramekins and cover with a layer of thinly sliced strawberries Unmold or serve as is.
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Starting with frozen puff pastry takes care of the hardest part of this brunch dish.
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These juicy lamb burgers are filled with goat cheese, roasted garlic, fresh rosemary, chipotle chiles and glazed with maple syrup. Serve on ciabbatta bread with a side of oven roasted potato wedges with italian herbs and pesto aioli.
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Beef goulash with light, fluffy dumplings. Central European goulash, a beef stew with Hungarian paprika, onions, tomato paste, cubed chuck roast, herbs and stock.
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This is the best cake I have ever tasted. My mom gave me this recipe and I can't make it often because I would weigh 500 pounds. Hope it lasts more than a day at your house!
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This Palestinian semolina cake uses tangy yogurt, tahini, and shredded coconut for a special texture. It's finished with a sugar syrup to keep it moist.
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Cinnamon rolls are pretty perfect, but these gild the lily with dark chocolate mixed into the beautiful, supple brioche dough (which you can make ahead). And...
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Get Peach Crisp with Maple Cream Sauce Recipe from Food Network