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This lovely spring sponge cake is made with two batters flavored with orange and almond extracts. Frost with a yellow-tinted seven-minute frosting.
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This popular appetizer features oven-baked chicken wings smothered with a traditional, home-made sauce of ketchup, Worcestershire, brown sugar and mustard.
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Iced cinnamon raisin biscuits are a quick and easy breakfast treat that taste like you bought them from a famous fast-food restaurant.
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Here's an old recipe for Billy Pudding (called Billy Sunday Pudding by some folks). This was once meant to be baked during church, then served for Sunday dinner dessert. Now it's for anytime. The sweet, nutty tapioca pudding has no flour or eggs.
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A bit of oats, cinnamon, and rhubarb make for a scrumptious crumble pie!
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A yogurt dill sauce is a cool, creamy counterpart to salmon poached in a delicate white wine and shallot broth.
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Pineapple and cinnamon come together in this sweet and savory ham glaze perfect for Easter or Christmas dinner.
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Cheesy grits with a cheerful bright yellow color and rich flavor will make the perfect side dish for your Easter meal.
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Steamed corn pudding made on the stovetop. This is a traditional Tex-Mex side dish that is a great side to any meal. Well worth the wait.
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This recipe is by Jacques Pepin and takes 30 minutes plus cooling times. Tell us what you think of it at The New York Times - Dining - Food.
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Mocha truffles, made with semi-sweet chocolate and instant coffee, are always a hit on Valentine's Day and at cookie exchanges.
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This peanut sauce is easy to prepare and great for dipping spring rolls or chicken. It can be kept in the fridge for a few days.