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The simplest recipe for cornbread involves mixing cornmeal with sugar, salt, water and shortening or bacon fat. Little cakes are then fried and served warm, drizzled with honey or maple syrup.
Ingredients: cornmeal, salt, sugar, shortening, water
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Serve warm with ice cream, frosted with cream cheese, or all by its lonesome. This cake is always a treat.
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I've had this recipe for years. It goes together quickly and everybody loves it! Best if prepared the day before serving.
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These slider buns may be small, but they're filled with big flavor. They're also slightly sweet, squishy, and ready to sop up burger juices.
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Cookies are rolled in crushed corn flakes and topped with a quarter of a maraschino cherry.
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The Filipino version of Chinese steamed buns, these are made with a homemade rice flour dough and stuffed with savory shredded chicken, then steamed until light and puffy.
cooking.nytimes.com
This recipe for flour tortillas came to The Times in 2005 from Traci Des Jardins, a San Francisco chef whose heritage is Cajun on one side and Mexican on the other, via her maternal grandmother, Angela Salazar You’ll see “bacon drippings” in the ingredients These make for really delicious tortillas.
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Get Jamaican Beef Patties Recipe from Food Network
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Press a chocolate kiss into a perfect peanut butter cookie and you have a delicious peanut butter blossom.
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This is the recipe my mom always made. I like to use the butter flavored shortening, but you can use regular. Amount of biscuits you get depends on how big around you make them and the thickness. My daughter likes me to make smaller ones.
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With beans, potatoes, olives, and tuna, this classic salad doesn't rely on lettuce for crunch.
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This is a very flaky and very tasty prize-winning pie crust that mixes up nicely, but it is a bit tricky to roll out. So if you have a pastry cloth and a rolling pin, you 'll need them. Or try rolling this dough between lightly-floured sheets of waxed paper. This recipe yields one double-crust pie.