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Fuel up on the Thanksgiving weekend mornings with a two-layer pumpkin coffee cake for all the festive activities and shopping days.
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Here's a good way to use leftover roast beef. Canned beef gravy and Beau Monde seasoning add to its flavor, and the topping is made with buttermilk baking mix.
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This recipe is a keeper Gently spiced with cinnamon, tinged with brown sugar and loaded with apple butter, it’s as deeply flavored as an apple pie can be, all covered with a buttery wide-lattice top crust Although it’s at its most ethereal when baked on the same day you serve it, it’s still wonderful made a day ahead
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This recipe is by Suzanne Hamlin and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A rich peppermint Bavarian cream filling is poured into a chocolate crust for a festive holiday dessert, perfect for your Christmas table!
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The chocolate cream filling in this rich pie is made with cocoa flavored with a bit of butter and vanilla. It 's poured into a pre-baked pastry shell and chilled before serving.
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Cream cheese, condensed milk, lemon juice and rind is stirred up in a bowl until smooth, poured into a graham cracker crust, and then chilled.
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This is a layered dessert with cream cheese, strawberries and instant vanilla pudding.
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This heavenly pumpkin pie's filling is rich and creamy with spices, half-and-half, baked pumpkin and brown sugar. When all the ingredients are stirred together, the filling is poured into a prepared crust and baked until set.
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Freshly cooked vegetables add lots of savor and nutritional value to this baked casserole. It is topped with mashed potatoes and optional cheese.
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Shepherd's Pie recipes are traditionally done with lamb, but are great with any ground meat--turkey and beef being the most popular modern versions. Give this great casserole a try, and watch everyone flock to the table.
cooking.nytimes.com
The Russians call it kulebyaka, but in Alaska it is pirok, perok or peroche — all amendments of pirog, the more general Russian word for pie Inside the flaky crust, wild salmon from Alaskan waters is layered with rice and cabbage, crops introduced to the 18th-century natives of Kodiak Island by fur traders from across the strait Long after the Russians gave up the hunt for sea otter pelts and sold their claim to the territory to the United States, the frontier fish-camp dish remained a staple of the Alaskan table