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Pumpkin puree and vegetable broth form the base of this cream soup flavored with curry and soy sauce.
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This is one of the more famous sandwiches straight out of the island of Cuba. This recipe came from my uncle who used to work at a restaurant in Pinar del Rio, Cuba and now works at a Cuban cafeteria here in Miami. This sandwich is best served with fried plantain chips and a cold mamey milkshake!
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Use this basic yellow cake recipe to make Martha's Banana Split Cake, Barbie Birthday Cake, and Bouncing Ball Cake.
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This recipe uses cake flour and margarine to deliver a moist, rich, and fine-textured pound cake.
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Jeanine Donofrio lends us her Dark Chocolate Avocado Mousse recipe from her cookbook, The Love & Lemons Cookbook.
cooking.nytimes.com
Most pavlovas are white and fluffy nests filled with whipped cream and fruit This is a dark and fudgy reinterpretation, with cocoa powder in the meringue and bittersweet chocolate in the mousse on top What was once billowing and light becomes rich and intense
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Get Chocolate-Zucchini Cake Recipe from Food Network
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A pumpkin-stuffed pasta recipe
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Got this recipe from Holy Food Imports after purchasing their products. It's delicious- and I have their permission to share- so I am passing it along! Enjoy.
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Grated Gruyère cheese melts among ribbons of leafy Swiss chard and slices of Canadian bacon and potato. The dish bakes until the cheese on top is a crusty golden brown.
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An easy stuffed onions recipe with cornbread and pecans.