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cooking.nytimes.com
This recipe is by Frank Bruni and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Although avocados seem like a strange ingredient for fudge, they give a great creamy texture to a decadent treat.
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This cookie in a jar mix has a little bit of everything in it. A great gift idea!
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An old-fashioned hamburger steak recipe topped with a creamy mushroom sauce. Serve with some warm mashed potatoes and your favorite green vegetable. Our family loves this. Makes a great cheap meal!
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Cheesy garlic grits are a wonderful side dish to add to Derby Day brunch or any meal.
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Sweet, savory sweet potato fries are pan-fried in olive oil with a zesty seasoning mix. It's a great way to enjoy sweet potatoes more than once or twice a year.
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This is a recipe for Amish style pickled eggs that are yellow in color. They go nice with the red beet pickled eggs!
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Homemade chocolate pudding! Enjoy chocolate pudding the way it is supposed to be made, from scratch, with basic pudding ingredients of cocoa powder, sugar, milk, egg, and chocolate chips.
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Make this classic chocolate pudding up to two days in advance. Fresh whipped cream made just before serving adds an elegant yet simple touch.
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My boyfriend's special recipe makes the peanut butteriest tasting cookie I have ever tasted. These soft and chewy peanut buttery cookies are the best!
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This easy recipe makes chicken in a sauce made with soy sauce, honey, and ketchup, and topped with sesame seeds, all in a slow cooker.
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Salmon is marinated in a simple soy sauce and brown sugar sauce creating a salty-sweet complement to the salmon. Serve with rice!