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cooking.nytimes.com
In 2013, at least, one of the great pie makers in New York City was Kierin Baldwin, the pastry chef at The Dutch in the SoHo neighborhood This recipe is adapted from hers, for a plain apple pie It benefits from heeding her advice to pre-cook the filling before baking
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When churros met Nutella, your world became a better place.
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This is what sandwich dreams are made of.
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This recipe uses refrigerated biscuit dough coated in a mixture of sugar and apple pie spice.
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Escargot served with a creamy garlic sauce in a phyllo dough shell. Helix snails can be found at specialty and gourmet grocery stores.
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This Mexican hot chocolate sufganiyot (Hanukkah donuts) recipe has a cinnamon-chocolate glaze and is filled with fluffy marshmallow.
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Get Blueberry-Cream Cheese Pull-Apart Bread Recipe from Food Network
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Pillsbury biscuits never tasted so good.
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This is a recipe created by Russian German immigrants. It is very popular in the Nebraska, South Dakota region where I am from. Cabbage and ground beef are encased in a neat little bread package.
Ingredients: bread, beef, water, cabbage, onion, cloves, butter
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If you need a quick snack for a busy morning, these make-ahead sticky buns are perfect.
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Get Short-Cut Churros Recipe from Food Network
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Ziti, Rotelle and seashell pasta are mixed with ground beef, cheese and pepperoni and baked in a casserole.