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Crispy bacon with sauteed onions, brown sugar, sherry vinegar, seasonings, is finished off with aged balsamic vinegar and olive oil.
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Gluten-free crepes made with rice flour, almond milk, and tapioca flour are just as good as traditional crepes. Fill with your favorite ingredients!
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These are tiny gingersnaps that pack a punch of flavor! I call them 'midnight' because they taste dark and mysterious to me. They are similar to the German pfeffernuss (peppernuts).
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Banana liqueur and rum are integral components of the cake and the glaze in this sweet, rum-soaked cake great for brunch or pot-lucks.
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The blueberries and orange zest add a special touch to ordinary bran muffins.
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Bran lends a nutty flavor and makes these sweet indulgences a little more healthy.
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When the farmer's markets or your garden are pumping out greens like there's no tomorrow, try this flavorful North Indian way to cook them. Serve with hot cooked rice or naan for an Indian vegetarian treat with a different taste.
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Yellow cake with mandarin oranges in the batter. Moist and memorable. Everyone will LOVE it. Fill with a nice Italian Meringue buttercream or whipped cream and layer drained mandarin oranges on top of filling. Frost cake with remaining buttercream or whipped cream.
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This homemade sauce makes a sweet and spicy foil for cooked linguine. The best sesame noodles I have every had!
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Bold Korean flavors nicely complement meaty tuna steaks in this quick dish.
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Orange juice in this well-spiced loaf offers a light citrus contrast to the sweet potatoes.
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This cake is more of a confection than a cake. It makes a beautiful, festive presentation. This recipe came to our family from a dear lady, Mrs. Barrows, in Corpus Christi in 1948. She shared this family recipe with my mother. Remember to leave all the fruits and nuts whole. Slice the cake thin. The slices are beautiful because you slice into the whole fruit and nuts.