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Cold weather got you down? Bring the outdoors in with these cool confections, sure to make a winter lover out of everyone.
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This recipe is by Jonathan Reynolds and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: heavy cream, brown sugar, sugar
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Chef John's micro-dumplings cook in a just a few minutes, and are great tossed simply with browned butter or topped with slowly braised meat.
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This is a rich and meaty vegetarian stroganoff made with portobello mushrooms, and served over egg noodles. It is quick to make, and tastes delicious.
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Egg noodles baked with cheese, chunks of chicken, sour cream, mushroom soup and onion and topped with crushed buttery crackers.
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Bring a tropical twist to your banana muffins by adding pineapple, coconut, and a rum flavoring to make these pina colada muffins.
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Lavender and lemon work well together and these baked bars are a great example of their partnership.
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Enjoy this gluten-free banana bread made with almond flour and coconut oil without the guilt.
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Chef John's luscious marriage of ripe bananas and pudding-soaked vanilla wafers is baked briefly to achieve a beautifully browned meringue topping.
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Learn to make classic Swedish meatballs with Chowhound's straightforward, six-step recipe. These small meatballs can be used as an appetizer, as part of a meat...
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Bacon, half-and-half, clam juice and fresh minced clams make up this traditional chowder thickened with a roux.