Search Results (18,650 found)
www.allrecipes.com
These are perfect for potlucks, get togethers, or as snacks for the kids. Everyone loves them! You may want to quadruple the recipe. Use toothpicks to keep the creamy towers from tumbling.
www.allrecipes.com
Old-fashioned peanut brittle just like Grandma used to make--simple and good!!
www.allrecipes.com
An extremely rich holiday drink made with eggs and rum. Whipped cream and whipped egg whites folded in for a melt-in-your-mouth smoothness.
www.allrecipes.com
Caramelized sugar, milk and eggs -- a sweet and simple baked custard.
Ingredients: sugar, milk, eggs, egg yolks
www.allrecipes.com
This light and refreshing lemonade is easy to make from scratch and gets a flavor boost from blackberries.
Ingredients: sugar, water, lemon juice, ice
www.allrecipes.com
Pain Perdu is a special New Orleans-style French Toast. The most tender version is made with wide loaves of French or Italian bread. Its great flavor comes from the orange brandy in the batter.
www.allrecipes.com
This is a standard Swedish recipe for butter cookies with a slight cinnamon accent.
Ingredients: flour, butter, sugar, egg yolk, cinnamon
www.allrecipes.com
This cake starts with a white cake mix and ends up with four layers with a yummy coconut filling.
Ingredients: cake mix, sour cream, sugar, coconut
www.allrecipes.com
Cream is infused with vanilla and then combined with sugar and egg yolks in this traditional stovetop custard that is chilled and then given a burnt sugar top.
www.allrecipes.com
A nice rhubarb dessert with a buttery crust, a rhubarb layer, a baked cream cheese layer, and a sour cream layer. It takes just one bowl (used 4 times), rhubarb, and some common pantry items to get this dessert on the table.
cooking.nytimes.com
This recipe for Cincy's classic chili is an adaptation of one found in the International Chili Society's ''Official Chili Cookbook'' by Martina and William Neely In this version, unsweetened chocolate adds depth, and a splash of vinegar lends a pleasant tang that cuts through the richness Craig Claiborne and Pierre Franey brought it to The Times in 1981, and we've updated it here to include the traditional "five-way" serving suggestion: over cooked spaghetti sprinkled with grated cheddar cheese, kidney beans and diced white onion.