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I modified a recipe to make this a darker biscotti. For a richer almond flavor, use almond extract instead of the vanilla.
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A chocolaty, minty cookie dough with a surprise peppermint patty inside!
cooking.nytimes.com
This light but satisfying fruit and cornmeal upside-down cake is a dish that can be shopped for at lunch and cooked without too much fanfare after work.
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A family favorite, these chicken breasts get the full-flavored treatment: these are smothered in a creamy dill and caper sauce, and seasoned with lemon pepper and garlic powder.
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Brown butter cookies have a rich buttery flavor that will quickly become your family's favorite dessert.
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Use this muffin recipe to bring the favorite seasonal taste of hot buttered rum in quick-bread form, using rum, cloves, and nutmeg.
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The name says it all. Use pancake syrup instead of the corn syrup, if you wish.
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No yeast means these will be ready in a jiffy. Raisins and sweet cinnamon butter fill the inside, and put a dab in the muffin tin to increase the all-important gooey factor.
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This delicious Buffalo chicken dip is prepared solely in your slow cooker! Chicken breasts are cooked and shredded, then cooked with cheese, sour cream, and Buffalo wing hot sauce.
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This recipe for springerle uses egg whites for a lighter, crisper cookie. Make a batch ahead of time for beautiful holiday cookie plates.
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Follow this recipe carefully and you will be rewarded with these delicate, filling-free Chinese steamed buns. You can also use this recipe to make the traditional filled versions.
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These delicious buckwheat waffles are naturally gluten-free! EASY to make, they're crispy on the outside and fluffy on the inside.