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A simple but elegant way to make breakfast fast. Put together the night before, and bake while you're in the shower. Serve with lots of extra maple syrup! You may also add extra raisins if you wish.
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Get Banana Ice Cream Sundae Recipe from Food Network
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Everything is better with bacon, and this corn bread is no exception! Step your recipe up a notch with this new twist on a classic Southern snack.
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This recipe was brought to The Times in 2012 by Sara Forte, a self-taught vegetarian chef and the author of the Sprouted Kitchen, a vegetarian food blog While Ms Forte loves whole roasted brussels sprouts, she knows many people don’t like the woodsy center
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This brown rice pudding features maple syrup, cinnamon, nutmeg, vanilla, and rum extract.
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Creamy butter pecan fudge comes together in a snap in this classic candy recipe, perfect for an indulgent food or hostess gift.
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Persimmons make a colorful cool weather salad, combined with dark red Treviso and radicchio leaves and glistening ruby-like pomegranate seeds Walnut oil and shallots give the vinaigrette an earthy flavor, accentuated by caramelized walnuts with sea salt You need the small apple-size Fuyu persimmons, which are delicious eaten raw
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This recipe is by Dana Bowen and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Port- and wine-steeped prunes with mascarpone.
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This chutney is sweet, hot and a little sour You could use green mango in place of the ripe mango Try this chutney with these spicy corn pakoras.
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Sugar, corn syrup, cream, butter and vanilla are the ingredients in these traditional caramel candies.
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A tasty little cupcake, which is easy to make.