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Grandma Alvina Mangrai shares her favorite prawn curry and coconut rice recipe with her granddaughter Alyssa in our Cooking with Grandma video.
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Patagonian chef Mauricio Couly created these tarts filled with local fruits like pineapple, mango, and blueberries that grow around Bodega Chacra. The filling can, of course, vary depending on the season.
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Avocados are the surprise ingredient in this velvety, rich chocolate pudding.
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Devil's food cake is coated in sweetened condensed milk, hot fudge, caramel, and crushed Butterfinger® bars for a fun way to use leftover Halloween candy.
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This recipe is by Marian Burros and takes About 10 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Purely Pound Cake Recipe from Food Network
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Get Rich Roasted Tomato Soup Recipe from Food Network
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This is the best punch I have ever tasted, and it is requested at every shower and wedding that takes place in our family and at our church. Fruit flavored gelatin is mixed with pineapple and lemon juice, then frozen. Ginger ale is then poured over the frozen juice.
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Get Crepe Batter Recipe Recipe from Food Network
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A moist cake mix-based pound cake is made special with the distinct flavor of black walnuts. This is an old recipe my mother always fixed. I shortened it and it is a favorite of my family.
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Ham and cheese are layered between crescent roll dough and baked into a golden ham and cheese slab pie, a crowd-pleaser at any party.
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Caramel apples get all dressed up in this delightful cherry, almond and chocolate extravaganza.