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This soup incorporates pre-baked cubes of potato with onion, crumbled bacon, cheddar cheese and sour cream in a milk soup base which has been thickened with a roux.
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My challah varies according to the weather and my whim The basic formula has changed through the years; I use less sugar and oil now and fewer eggs The key is knowing that you can always add more flour to your dough if it is too sticky, but it is hard to make a soft dough if you start off with too much flour
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Apple dumplings are a perfect dessert for pie-phobic bakers All-butter pastry, rolled out and wrapped casually around a brown sugar and currant-stuffed apple, looks rustic and adorable and tastes even better No pie plates, double crusts, or fancy crimping to worry about
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Cream cheese pastry crusts are filled with fresh strawberries and a strawberry gelatin glaze to make cute mini tarts.
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Get Mushroom Croquettes Recipe from Food Network
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Get Strawberry Shortcake Recipe from Food Network
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Truth be told, rehabbing a brownie didn't present that great of a challenge for Chef Scott Leibfried.
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There may be no more perfectly satisfying treat than a Canadian butter tart It is small and sweet, bracingly so, with hints of butterscotch and caramel And each bite delivers three textures: flaky crust, chewy top, gooey center
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A great tasting, moist cake and a great way to use up extra apples
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This recipe is by Moira Hodgson and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Spaghetti Carbonara Recipe from Food Network
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This recipe is by Maura Egan and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.