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cooking.nytimes.com
This unusual recipe came to The Times in 2000 from Zarela Martinez, the owner of Zarela, a landmark Mexican restaurant in New York that closed in 2011 The base here is a peanut ice milk, which is covered with torito, a rich, creamy peanut sauce made with cachaça, and individual sesame-peanut candies The candies and ice milk can be made ahead of time
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Strawberry cake mix gets filled with homemade strawberry puree and baked in these strawberry shortcake-like cupcakes. They're topped with a lemony cream cheese icing, and for strawberry lovers, extra strawberry puree.
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Combine winter squash rolls with cinnamon rolls and you get squash cinnamon rolls, a kid-approved version of the decadent breakfast treat.
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"There's almost a Dickensian quality to these stewed fruits," says Valerie Gordon. The recipe makes a large amount, but leftovers hold up beautifully and are great served over ice cream or plain cake.
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Get Lemon Yogurt Cake Recipe from Food Network
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This cake is in my version of an apple cake my mom used to make for us when we were kids. The slightly sweet, earthy batter just holds the layers of apple together...
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This thick soup is bursting with the flavors of bacon and sauteed apple. Top with mozzarella cheese, and serve with Italian or French bread.
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Corn, black beans, cumin, and Monterey Jack cheese lend Southwestern flavor to these fried egg rolls. They're perfect for parties. Serve with salsa or ranch dressing.
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Layers of chili and crumbled corn bread topped with sour cream and scallions will keep you cozy.
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Onions, bell peppers and jalapenos are heated in a skillet. Black beans come next and then cubes of cream cheese and a bit of cilantro. Scoop this wonderful concoction into a warm tortillas and try and eat just one.
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This is NOT your usual plain green bean casserole. This is a recipe that started with my great-aunt and has been passed around our family for years. People tasting it for the first time ALWAYS want the recipe!