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This recipe is by Kay Rentschler and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This crock pot recipe is easy to assemble and needs no attention while it cooks. The flavors blend nicely to give it a wholesome earthy flavor that is unbelievably vegetarian. Serve with garlic bread.
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Dried cherries are reconstituted with almond extract to give this cake recipe a delightful flavor that goes great with coffee.
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Sweetened coconut milk flavors sticky rice, which is then served with fresh mango in this deliciously refreshing take on the traditional Thai treat.
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A very yummy cheesecake made with amaretto. Serve topped with fresh berries.
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Get Barbeque Shrimp Orleans Recipe from Food Network
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A very simple but delicious chocolate cheesecake in a chocolate cookie crust.
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No candy thermometer required for this fudge with butterscotch chips, chocolate chips, marshmallow creme and nuts.
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Broccoli, bacon, and Cheddar cheese are tossed in a basic dressing for a creamy and colorful broccoli salad.
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Whipped coffee is the latest trend in coffees. Try experimenting with different flavors like this version with pumpkin, pumpkin pie spice, and pumpkin syrup.
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This gluten-free cake is made with ground almonds instead of flour and topped with a rich custard glaze.
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Use a blender to whip up this frothy pumpkin spice-flavored latte made with double-strength brewed coffee, milk, sugar, vanilla extract, and pumpkin pie spice.