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This recipe is by Marian Burros and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A very rich and sweet cake. You may substitute pecans for the walnuts if you prefer.
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Pumpkin spice and a splash of bourbon? This sweet cake made with Stevia In The Raw® is a perfect dessert for the holidays.
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Sweet potatoes are mashed with sugar, spices and evaporated milk, then baked under a buttery brown sugar and pecan crust in this side dish serving eight.
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A blend of olive and sesame oil, hot sauce and chile sauce make this is an amazing spicy grilled shrimp recipe.
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Blueberry oatmeal muffins flecked with chia seeds are perfect for lunch boxes or served at a weekend brunch.
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This grilled chicken salad is full of romaine lettuce and grilled red onions and is topped with tangy feta crumbles and a zesty warm lemon dressing.
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This tasty, smoky venison jerky is sweet with a bit of a kick to it.
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Cubes of jicama add a refreshing crunch to this simple spinach salad tossed with a simple, sweet, and tangy onion dressing.
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A thin pumpkin cake, rolled around in a white cream filling, then in nuts. Can be frozen and served chilled. Dust with confectioners' sugar, if desired.
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This is one my mum in England used to make when we were kids. It was always the biggest hit every year. Use your imagination and a variety of candies to make doors, windows, pathways, and a garden. Note, this gingerbread house takes 2 to 3 days to complete. You can buy a variety of candies for decoration.