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Melted candy bars and peanut butter in a fluffy frozen no-bake pie.
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The flavor of real Irish cream comes through in this simple, easy ice cream. Use your ice cream maker to turn out this specialty treat at home.
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This alfredo sauce, made with half and half, can be ready quickly for tonight's dinner, or made in advance and refrigerated for later.
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Sweet-tasting lump crab is sold precooked, so it's perfect for a fast meal. Melissa Rubel uses it here in a crunchy salad that gets a double dose of nutty flavor from walnuts and walnut oil.
cooking.nytimes.com
This classic recipe from Paula Wolfert, who picked it up from her friend, the Turkish food journalist Ayfer Unsal, is a versatile relish that can be spooned alongside pork skewers, simply cooked fish or sliced steak Each ingredient is important to the final relish Leave one out and it will seem out of balance
cooking.nytimes.com
These homemade ravioli are simple to make but add a wow factor to the holiday table And they can be made ahead and frozen, and cooked up in minutes on the day Two (15-ounce) cans of pure pumpkin purée may be substituted for the fresh pumpkin if desired.
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This old-fashioned dessert recipe combines slowly simmered nectarines and blueberries with tender cornmeal dumplings.
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This is a tasty and satisfying dish that is quicker than the usual preparation of greens with bacon. Serve on its own or over rice.
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These deviled lobster tails, broiled with a spicy mix of mayonnaise, tarragon, sriracha sauce, and lemon juice, are really easy to make.
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Here's a refreshing salad that you can feast on without fear. It's low-calorie and packed with disease-fighting antioxidants in the cabbage, onion, mango and walnuts.
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