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Cinnamon, ginger, and honey make a syrup with fresh pears in this French toast casserole.
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These cookies will become crisp after they have cooled.
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This is a power version of traditional crispy rice treats made with different nuts, coconut and cranberries.
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Get Flan Souffle al Miel Recipe from Food Network
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This is the only stuffing I ever make and it gets RAVES! Not only is it beautiful, it has a wonderful meld of flavors and textures. Want something different than a sage dressing? Try mine!
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Chef John's fresh cherry pie features a crunchy almond streusel topping.
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When Matt Lewis achieved lemon-cake bliss, using the zest of 10 lemons and a little lemon extract to get the flavor just right. The cake has a moist crumb and a crackling, sugary glaze.
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A chocolate crust is layered with a creamy coconut-almond layer and finished with chocolate topping in a cookie bar version of Almond Joy®.
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This caramel corn is great for Monday night football. The assortment of nuts makes it deluxe caramel corn. It takes a bit of time, but is more than worth it.
cooking.nytimes.com
Baked alaska was once a restaurant show stopper A layering of spongecake, ice cream and meringue, it was presented on a tray and flambeed at the table to heat the covering of meringue so you had both warm and cold sensations as you ate it But some restaurants serve it in individual portions, relying on a blowtorch back in the kitchen to caramelize the meringue
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Recipe for Mango Chicken Salad, as seen in the July 2008 issue of 'O, The Oprah Magazine.'