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cooking.nytimes.com
Here is an excellent project recipe that Christine Muhlke, then an editor and columnist at The New York Times Magazine, brought to us in a 2007 profile of the cookbook writer Gail Monaghan, who adapted it from a cookbook written by the Vicomte de Mauduit in 1933 It is infinitely more chic and cosmopolitan than most Neapolitan cakes, with no cartoon hue or bulk.
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Get Nacho Normal Cheesecake Recipe from Food Network
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Get Damn Hot Polenta Bread Recipe from Food Network
www.allrecipes.com
Great pumpkin flavored gobs. I've made these for church sales and everyone loves them. Also known as "Whoopie Pies"
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This is a great dessert, especially nice for holidays, but it can be served anytime of the year. The resulting pumpkin roll slices will impress your guests.
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This recipe uses pumpkin puree in a cake batter seasoned like a pumpkin pie for a cake that is good anytime of the year.
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Chunky with capers and olives, this quick tomato sauce tastes much like the familiar puttanesca sauce that is usually served on pasta. We use it to coat shrimp sautéed with garlic and hot pepper.
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Top with fresh fruit! Nutrients per serving: 300 calories, 9 gms protein, 7 gms fat, 63 calories from fat, 4 mg saturated fat, 120 mg cholesterol, 2 gms dietary...
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Make this recipe for almond chocolate chip pumpkin bread for your holiday table or to give as holiday gifts.
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This rich and aromatic spaghetti sauce recipe is so special it was given as part of a wedding gift collection. Pull out your largest pot and invite all your friends and family over for a delicious Italian-inspired dinner.
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This pumpkin spice cake is studded with chopped pecans and baked in a tube pan or Bundt pan. Glaze with cream cheese frosting.