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Thin your leftover mashed potatoes with milk, add ham and cheese, and heat it all together for a basic (mashed) potato soup.
Ingredients: milk, potatoes, ham, cheddar cheese
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Using a deli-roasted chicken from your local grocery store speeds the prep time on this pasta dish with a creamy Marsala wine sauce.
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This creamy and refreshing frozen pineapple treat is made with an easy blend of pudding mix and whipped topping. Prep time couldn't be faster, you should make a double batch because these are sure to fly!
Ingredients: pineapple, vanilla pudding
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This wonderful pie is made with golden raisins and real maple syrup with a generous sprinkling of nutmeg. Sour cream, sugar, eggs, flour, maple syrup, nutmeg and vanilla are stirred up together, and then the filling is poured into a pastry shell lined with raisins. Then the pie is baked, chilled and served.
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Diced apples are stirred into a mixture of sour cream, nutmeg, sugar, flour and egg. This chunky filling is then poured into a prepared crust and baked. While still warm, it 's topped with a crumble made of cinnamon, sugar and butter, and then it 's baked until the topping is melted and glazed over the pie. Cool and serve this luscious pie with vanilla ice cream.
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All you need are 5 ingredients and about 10 minutes to prepare this sweet and creamy raspberry pie.
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This recipe for a homemade version of a popular restaurant appetizer seasons a cheese filling with taco seasoning and uses bread crumbs to top.
www.delish.com
Time to bring back the '90s favorite.
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Baker Gesine Bullock-Prado puts a spring spin on the traditional pavlova, folding nutty pistachios into the crisp and chewy meringue and mixing tangy rhubarb and strawberries into the cream that's piled on top.
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Cauliflower, potatoes and carrots are cooked with garlic in chicken broth, pureed, then combined with milk, spices and a bit of sherry in this basic cream of cauliflower soup.
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Potatoes and celery are dressed with a vinegar and oil dressing and served with sour cream and sliced dill pickles.
cooking.nytimes.com
From the perspective of a home cook, egg-free ice creams are simpler than custard-based ones, and more foolproof You don’t have to worry about tempering the yolks, or fear curdling A few spoonfuls of bourbon soften the texture of the ice cream, which otherwise would freeze rock solid.