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Seasoning pork chops with a paste of fresh ginger, chile, cumin and tamarind gives the brawny meat a deeply spicy, sour flavor that gets more intense the longer it marinates Then the excess marinade is mixed into the drippings to make a heady sauce If you can’t find tamarind concentrate (also sometimes called tamarind extract), lime juice will supply the sour notes, though without the same fruity complexity.
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Gluten-free crepes made with rice flour, almond milk, and tapioca flour are just as good as traditional crepes. Fill with your favorite ingredients!
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A chocolate crumb crust topped with a semi-sweet chocolate layer makes a rich bar cookie.
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A great twist on the classic Canadian Nanaimo bar, these no-bake cherry Nanaimo bars have a maraschino cherry-flavored middle layer.
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This milk tea with tapioca pearl ice pop recipe turns the classic Taiwanese bubble tea into a fun frozen dessert.
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This recipe has two names; Cherry Cheese Cake and/or Cherry Cream Cheese Pie. It is delicious!
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Chunks of white chocolate, macadamia nuts, and oatmeal make these hearty brown sugar cookies a favorite with range roaming cowgirls and cowboys alike.
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Sweet potatoes, pecans, and sweetened cranberries come together in these Thanksgiving-themed muffins perfect for the holiday table.
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This fantastic tube cake uses a box of vanilla wafers instead of flour. The coconut and pecans make it especially toothsome!
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This cake uses crushed cookies instead of flour. It is a great cake for kids: they will love crushing all those cookies.
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Quinoa and soya chunks with satay sauce.