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These frying pan cookies made from a family recipe have dates and pecans and are rolled in coconut for a chewy, bite-sized, no-bake treat.
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This French-style apple tart is topped with nothing but fruit and a squeeze of lemon juice Make it with homemade rough puff pastry, or a store-bought sheet of puff pastry, and use a mandolin or a sharp knife to slice the apples finely, so they're almost see-through, then crowd the slices on the tart as closely as you can Don't skip buttering and sugaring the parchment paper in the beginning, which gives the crust a touch of smoky caramel all along the bottom.
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Get Chocolate Mousse Recipe from Food Network
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This is a Pakistani and North Indian-Muslim recipe, but there is no Pakistani label in cuisine type (kyon jee ?!?!). This is a heavy duty, real deal recipe. No...
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Get Grilled Yukon Gold Steak Fries with Chile-Cheese Sauce Recipe from Food Network
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Carrot cake in pancake form? YUM. This easy take on classic pancakes is sure to become your new favorite breakfast.
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A Cornish hen is marinated overnight in an aromatic yogurt mixture, then cooked in the microwave oven. The characteristic red color comes from food coloring...
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An easy fall dessert to whip up for a crowd, these individual apple crisps are stuffed with oats, brown sugar, butter, and cinnamon and topped with a scoop of vanilla ice cream.
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Mashed sweet potatoes just got fancy with the addition of truffle oil added to the recipe creating a quick and easy, crowd-pleasing side dish.
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Best if cooking is started the day before serving. Boston butt is the easiest to make on a small scale. Use a shoulder or a whole shoulder (which is a shoulder plus the Boston butt) for larger crowds. The sauce skimmed off the top is very, very hot and can also be used to make terribly hot chicken wings.
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These wonderfully moist and sweet muffins are made with milk, yogurt and a scoop of chocolate chips.
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Butter, cream, egg yolk and two kinds of cheese are cooked together with a dash of freshly ground nutmeg to make a luxurious, classic Alfredo sauce. Buy a whole nutmeg and grate only as much as you need. The unmistakable flavor is well worth it.