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This recipe is by David Tanis and takes 40 minutes, plus 2 hours’ chilling. Tell us what you think of it at The New York Times - Dining - Food.
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An unusual combination of pears and Cheddar cheese bakes under a buttery topping for a new twist on the traditional crisp.
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Strawberry dessert squares with a cream cheese layer and sugar cookie crust are a creamy and colorful dessert for any occasion.
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Using egg whites instead of whole eggs (or yolks) in this batter creates a crispier coating.
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There 's chocolate chips, squares of unsweetened chocolate, and lots of eggs and milk in this creamy, rich pie. The filling is cooked up until thick and lovely and poured into a baked pie shell. It can be made two days in advance.
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German cheesecakes use 'quark', a soft unripened cheese. Cottage cheese makes a good substitute in this recipe.
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This beef and noodles recipe is an affordable and quick dinner to make for the family and has been a favorite through many generations.
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Whipped cream, strawberries and angel food cake doesn't get any better than this. A family favorite, my grandmother made it for big family gatherings. Around our house was always Dad's birthday cake. Surprisingly light, its great for breakfast the next day, if there's any left!
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Chicken wings are marinated in a salted, Japanese-style marinade, dipped in cornstarch and deep-fried until crispy in this appetizer recipe.
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Whole strawberries are combined with a thick syrup and topped with a cream-based dough. This luscious cobbler is baked until the strawberries are bubbling away and the top is brown and beautiful.
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First you make real lemon custard studded with bits of lemon zest. Then you whip up the meringue. Half the meringue gets folded into the filling, and the other half gets spooned on top of the pie.
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Rhubarb summer refresher. A yummy blend of rhubarb and raspberries surrounded by a brown sugar and oats crust. Serve warm with vanilla ice cream or pour on some half and half.