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This is a very easy and delicious chicken recipe uses cream of mushroom soup and half-and-half cream to make a sauce.
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Served at the Obama inaugural luncheon, this dessert is a delicious combination of juicy apple filling and buttery brioche.
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But for real. Give us alllll the caramel apple.
cooking.nytimes.com
Chances are the contents of that can of pumpkin purée you may be using for pie, soup, biscuits, custard, ice cream or bread came from Illinois It’s the state that produces the most pumpkin for canning This vibrant soup, from the chef Rick Bayless, an owner of Frontera Grill and Topolobampo in Chicago, is inspired by Mexico, where pumpkin is as typical an ingredient as the pepitas, ancho chile, canela and crema that are also in the recipe
cooking.nytimes.com
This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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What could be better than homemade doughnuts? Fresh warm homemade doughnuts with cinnamon and an apple cider glaze!
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A delightful Pie that combines bread pudding and apples with a crumbly streusel topping.
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Get Cinnamon-Apple Bread Pudding Recipe from Food Network
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This stuffing is great for vegetarians and non-vegetarians. It has a wonderful light and fruity taste. Since most of my family has been vegetarian for 25 years, we make this stuffing in a casserole instead of stuffing it in the turkey. You can, however, stuff the turkey with it and it is just as good!
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Slowly roasted duck leg meat is chopped, fried up in duck fat until crispy, then served in lettuce cups with chopped cucumber, green onions, and sesame seeds.
cooking.nytimes.com
Craig Claiborne and Pierre Franey brought this recipe to The Times in 1988, when a properly-made risotto was still a relatively new dish for the home cook It would make a wonderful meatless main dish or as an accompaniment to roast chicken or grilled steak.
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A very coconutty and chewy Flilipino rice flour dessert. Traditionally, this is baked in banana leaves.