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If you have fresh raspberries, this quick and easy French clafoutis can be made with ingredients you likely have in your pantry and fridge.
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A delicious chiffon pie made with freshly grated coconut and a vanilla wafer crust.
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This salad of julienned zucchini is dressed in yogurt and tossed with a generous amount of lemon juice and zest Use as many bright herbs as possible, or a single herb if you prefer, and chop them at the last minute.
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Bread pudding is the ultimate comfort food. In this version, cubes of cinnamon raisin bread are baked in a rich custard and topped with sweet vanilla rum sauce.
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Brown sugar custard layered with bananas and peanuts -- homemade goodness.
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Locro is a hearty and creamy potato-cheese soup that is popular in Ecuador and Peru. This recipe uses Muenster cheese.
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Bring some excitement back to breakfast by dressing up your scrambled eggs with rich Asiago cheese, onions, crispy peppers and the robust flavor of Margherita® Genoa or hard salami.
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Cardamom flavored frozen dessert made with condensed and evaporated milk, white bread and whipped topping.
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Spiked with orange liqueur.
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This apple oatmeal is simple, sweet, and filling--a great way to use fresh apples and apple cider during fall.
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This vintage recipe makes wonderful use of day-old biscuits, baking them with an easy custard to create this chocolate biscuit pudding. Serve this warm with a scoop of vanilla ice cream!
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Vegan ranch dressing is easy to make and more delicious than the store-bought variety; whip this up and let stand for flavors to develop.