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A wonderful Spritz cookie with cinnamon in it. These freeze very well.
cooking.nytimes.com
This recipe is by Rena Coyle and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A fresh, delicious tomato salsa! Feel free to vary the amount of garlic according to what you prefer.
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Crabmeat is combined with curry powder, Swiss cheese, mayo, and lemon juice in this quick and easy, crowd-pleasing appetizer.
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My Mom's recipe and one of my favorites. Spicy and chewy, they store well and can be frozen. Great for gift giving or shipping.
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This was used as a pickled eggs recipe at Michigan Tech. It's great when served with a cold beer, eh!
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This clever sweet-and-savory brittle gets its unusual flavor from smoked almonds. The texture is light, crisp, and almost honeycomb-like.
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These yummy rolls aren't really biscuits, but they're named after rolls I used to get at my local bakery. My family thinks they're sweet enough without icing, but a simple powdered sugar one would be nice.
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I've kept this recipe from my Grandmother. Apples, celery, dates and walnuts are dressed in a light fluffy marshmallow cream. It's very good and children seem to love it.
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One hour in the refrigerator allows for 'mingling' time between cilantro, jalapeno, cactus and other uniquely South-of-the-border ingredients.
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This recipe for cookies made with cashew butter is a great cookie solution for those allergic to peanut butter.
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Once you taste this pie you'll know why this is a blue ribbon winner. The custard is sweet and creamy and bakes up perfectly. The crust stays flaky and delicious. Garnish with freshly grated nutmeg.