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cooking.nytimes.com
This small, rich, impressive cake is a bit of a magic trick It looks like a standard buttercream-covered cake, but cut it open, and it reveals several fine pink vertical layers The key is to make a thick, flexible sponge and turn it into a single jelly roll using three smaller, connecting pieces, joining them up as you go, then sitting it upright (check out this video for step-by-step instructions)
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Get Upside-Down Caramelized Apple Cake Recipe from Food Network
cooking.nytimes.com
This soufflé is as classic as they come, with beaten egg whites folded into a rich, cheese laden béchamel for flavor and stability Gruyère is the traditional cheese used for soufflé, but a good aged Cheddar would also work nicely This makes a great lunch or brunch dish
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Get Peach Crisp with Maple Cream Sauce Recipe from Food Network
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Get B-Line Diner Chicken Potpie Recipe from Food Network
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I saw this recipe in a magazine and had to try it, looked so good. I always have a bunch of bananas in my freezer waiting to be used and this cake looked liked...
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Get Fried Shrimp Rolls Recipe from Food Network
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Get Fancy Yankee Pot Roast Recipe from Food Network
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Get Chocolate Sandwich Cookies with Vanilla-Cream Filling Recipe from Food Network
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Fried ravioli cookie with a chick pea and chocolate filling. This recipe gets extra points for originality!
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Creamy potato and bacon soup is the perfect comfort food for cold weather evenings. Garnish with green onions!
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Get Strawberry Rhubarb Pie Recipe from Food Network