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www.allrecipes.com
This is a twice-baked pie studded with a creamy sour cream filling that 's full of apples. The crust and filling is baked together for 45 minutes, and then the pie is topped with a buttery sugar crumble and returned to the oven until it 's golden.
This is a twice-baked pie studded with a creamy sour cream filling that 's full of apples. The crust and filling is baked together for 45 minutes, and then the pie is topped with a buttery sugar crumble and returned to the oven until it 's golden.
www.allrecipes.com
Sweet and creamy, this chocolaty pie is topped with a meringue, and baked until the filling is set and the billowy topping is tinged with gold.
Sweet and creamy, this chocolaty pie is topped with a meringue, and baked until the filling is set and the billowy topping is tinged with gold.
cooking.nytimes.com
This recipe is by Julia Reed and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Julia Reed and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
butter, scallions, pepper, heavy cream, dry mustard, crabmeat, eggs, bread crumbs, vegetable oil
www.chowhound.com
For Chowhound's pumpkin pie recipe, you don't need to buy a prepared crust or filling, just a single press-in crust. It only takes a few minutes to mix the ingredients...
For Chowhound's pumpkin pie recipe, you don't need to buy a prepared crust or filling, just a single press-in crust. It only takes a few minutes to mix the ingredients...
Ingredients:
butter, vegetable oil, sugar, salt, flour, condensed milk, eggs, cinnamon, nutmeg, cloves
www.allrecipes.com
Decidedly different from its American counterpart, Brazilian carrot cake uses carrots that are blended with oil, sugar, and eggs instead of grated resulting in a light, moist, tender cake. Traditionally, the frosting is chocolate!
Decidedly different from its American counterpart, Brazilian carrot cake uses carrots that are blended with oil, sugar, and eggs instead of grated resulting in a light, moist, tender cake. Traditionally, the frosting is chocolate!
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Regina Schrambling and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
bacon, red onion, sugar, mayonnaise, lettuce, tomato, clarified butter, salt and pepper, crabs
www.simplyrecipes.com
This broccoli soup uses apples to give it body, making it a surprisingly creamy soup without any cream!
This broccoli soup uses apples to give it body, making it a surprisingly creamy soup without any cream!
Ingredients:
broccoli, butter, white onion, apple, chicken stock, apple juice, lemon thyme, lemon, garnish
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Moira Hodgson and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Top round is marinated for up to 48 hours in Italian-style salad dressing, then broiled and sliced thinly to serve on French bread, topped with sauteed onions and mushrooms. Dipping sauce is made with cheese, salsa, and olives.
Top round is marinated for up to 48 hours in Italian-style salad dressing, then broiled and sliced thinly to serve on French bread, topped with sauteed onions and mushrooms. Dipping sauce is made with cheese, salsa, and olives.
Ingredients:
roast, salad dressing, onion, mushrooms, butter, french bread, processed cheese, salsa, green olives
www.foodnetwork.com
Get Risotto alla Valdostana Recipe from Food Network
Get Risotto alla Valdostana Recipe from Food Network
Ingredients:
butter, shallots, mushrooms, bell peppers, arborio rice, parmesan, fontina, heavy cream, italian parsley