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This recipe is by Dana Bowen and takes 5 to 6 hours. Tell us what you think of it at The New York Times - Dining - Food.
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The choux pastry for the profiteroles is made with matzo meal and margarine, making it appropriate for a dairy or meat meal. The tropical treatment of the filling gives this classic French dessert a fun new twist.
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Get Loulou's Buffalo Ribs Recipe from Food Network
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Pumpkin bread nicely spiced with cinnamon, cloves, and nutmeg is a festive treat for any occasion.
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A really good, moist spice cake. Especially good with the Allspice Cream Cheese Frosting.
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Turn your favorite ice cream flavor into pie!
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A rich, puffy outer crust makes this baked French toast recipe well worth the time to prepare it! Use country-style bread, challah, or baguette slices.
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This cake is different twist on the usual pineapple upside down cake. It is a wonderful cake served anytime, everyone will love it.
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Grated carrot and apples, with applesauce and vegan egg replacer give these muffins a nice, moist texture. The amount of egg replacer may vary based on the particular brand you use; use 6 eggs worth.
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Lisa's concoction of caramel popcorn with bits of licorice and pretzels is, in fact, lovely - salty, sweet, chewy, and crunchy.
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Get Overnight Oats: No-Cook Blueberry-Almond Oatmeal Recipe from Food Network
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Sheets of red and green butter cookie dough are rolled around each other to make a log of spiraling colors. Sliced into colorful pinwheels, these heirloom cookies are the perfect holiday treat. They can also be made in a chocolate-vanilla pinwheel variation.