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cooking.nytimes.com
The classic Sicilian cassata is a spongecake layered with creamy sweetened ricotta, a heavenly combination Though usually topped with colorful candied fruits, this summery version is covered with ripe red berries Ideally, the spongecake should be made a day ahead and the cassata assembled at least several hours in advance
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Your guests will never know that this spicy, moist, and delicious cake is made with garbanzo beans!
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Get Italian Limoncello Cocktail Recipe from Food Network
Ingredients: lemon, basil, grappa, limoncello, syrup
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Wonderful old-fashioned icing made with chocolate syrup and sour cream. Add crushed nuts for variety.
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Herbs and Dijon mustard make for a quick salad dressing with bright herb flavor.
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This is a rich pudding created by steaming suet, molasses, soured milk, baking soda, flour and raisins. It's served warm with a sauce of confectioners' sugar, an egg white and vanilla extract.
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Not many American's are familiar with antioxidant rich black currants. Black Currants are wildly popular in the United Kingdom and Europe, and were actually banned...
Ingredients: currants, water, sugar
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The marinade for these roasted chicken thighs gets a huge boost from Sriracha mixed with mirin, soy sauce, butter, and lime juice.
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Silken tofu and almond milk are blended until creamy in this vegan matcha green tea ice cream you can enjoy if you're lactose intolerant.
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Recipe given by Jbird NYC.
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These have been voted the number 1 cookie that I bake (and I bake a lot!) and are loved by all who eat them. They are chewy mapley good!
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The only way to serve up cheesecake during the fall: in an apple.