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cooking.nytimes.com
A slab pie is nothing more than a regular pie writ large Baked in a 9-x-13-inch pan, this pie feeds 24 but is easier to make (and to carry) than 3 separate pies The filling was inspired by an e-mail from Pete Wells, our restaurant critic, who mused about his ideal Thanksgiving dessert; the brown sugar, ginger and rum give it a complex and more autumnal flavor than most apple pies
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Another Royal version of a common dish. Jap Jae is good as prepared in many Korean restaurants. But restaurants take shortcuts such as cooking all or most of...
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Lemon meringue pie is a common favorite. The refreshing flavor of lemon mixed with the airy meringue certainly satisfies.
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You can get a yummy loaf of gluten-free bread from your bread machine with this recipe using white and brown rice flours.
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Easy as pie Blueberry Pie. Try to use only fresh berries for this recipe. It makes a big difference! Use Chilean fresh blueberries if making this pie during...
Ingredients: sugar, tapioca, blueberries, orange, milk
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With this clever recipe, you 'll make a delicious fruit pie filling that goes from freezer directly into the waiting pie shell. The recipe can be doubled or tripled, and you can choose your favorite fruit.
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Tapioca pearls, black tea, condensed milk, and sugar are all you need to make your own bubble tea. This recipe is quick, easy, and lots of fun!
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This is an Asian style chicken breast with mixed vegetables. You can add either brown rice or pasta with garlic on a side.
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This is an Americanized version of bang bang chicken, a popular Sichuan Chinese dish. The chicken is twice-fried and mixed with creamy bang bang sauce for a spectacular dish.
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Get Gluten-Free Pecan Pie Bundt Cake with Pecan Crumble and Praline Frosting Recipe from Food Network
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A favorite old-fashioned ham spread is flavored with tomato and processed cheese. It gets a firm texture from a little bit of instant tapioca.
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Homemade adzuki bean paste is wrapped in a golden syrup pastry to create these traditional Chinese cakes.