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Sponge cake is soaked in coffee syrup then layered with coffee and espresso ice creams for an elegant, frozen dessert.
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Nothing goes with gingerbread like the taste of lemon, and nothing will disappear faster than these cute mini gingerbread cakes with a fluffy lemony topping and a dollop of lemon curd.
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This recipe is by Steven Stern and takes 5 minutes plus 3 to 5 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Want to try making homemade spring roll wrappers? This is easy to do, but takes some time, as the dough needs to chill overnight.
Ingredients: bread flour, egg, water
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This is a sweet peanut butter glaze, great on top of pastries or brownies and especially Danishes!
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Make boring orange juice tangy and fizzy with this delicious blend!
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Get Fettuccine with Broccoli Recipe from Food Network
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A brownie for the grown-up taste. They have the flavors of chocolate, vanilla, Mexican cinnamon, and ground pequin chiles.
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Kidney beans and garbanzo beans come together in a creamy hummus with hemp seed hearts for a hearty Mediterranean-inspired spread.
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This hot dog chili sauce is a flavorful and hearty addition to a plain hot dog. Top with Cheddar cheese and onions for the full treatment.
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It'll take a few days to make your own homemade mincemeat, but it's worth the wait.