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If you make these dainty tarts, you must have a tea party. Tiny tart shells are lined with pastry and filled first with a dollop of raspberry jam, and then a spoonful of a buttery egg batter. The tarts are baked and dusted with confectioners ' sugar. This recipe yields a dozen.
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Dried apricots and raisins combine in a pie sweetened with stevia, an herbal sweetener. This is a great pie to eat warm with vanilla ice cream.
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Two Crust Raisin Pie that's amazingly rich and sweet, perfect with a dollop of lightly sweetened whipped cream.
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A healthy creamy mashed cauliflower recipe.
cooking.nytimes.com
This recipe is by Julia Reed and takes 30 minutes, plus 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Tender artichoke hearts are stuffed with a creamy filling flavored with chives, then buttered, rolled in Parmesan cheese, and baked.
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Let me see you egg roll!
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Sweet red bell peppers are sauteed with garlic and spicy cayenne pepper, then simmered with sour cream and chicken broth to make a hot and luscious pasta sauce. Finish with Parmesan cheese and toss with cooked pasta.
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Made with fennel bulbs, Arborio rice, and heavy cream, this is a rich and creamy risotto - just like it ought to be!
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Get Emince Zurichoise Recipe from Food Network
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This cocktail recipe is a creamy mix of Baileys Irish Cream, Rumple Minze peppermint schnapps, and heavy cream.