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This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
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This turkey sausage lasagna recipe is layered with tomato sauce, ricotta, and mozzarella.
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Chicken, mixed vegetables, noodles and cheese are brought together in this rich and crowd-pleasing casserole.
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No candy thermometer required for this fudge with butterscotch chips, chocolate chips, marshmallow creme and nuts.
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Whipped coffee is the latest trend in coffees. Try experimenting with different flavors like this version with pumpkin, pumpkin pie spice, and pumpkin syrup.
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Chef John's pastry cream with vanilla bean paste is perfect in Napoleons, pies, tarts, or cakes.
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This great gluten-free cornbread recipe uses cornmeal and millet flour; no one will ever guess!
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Dollops of red bean paste are hidden in this chewy, sticky rice cake.
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This recipe uses a box of cake mix on the way to providing a nice alternative to coconut macaroon cookies.
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Pick your favorite type of berries, and enjoy them baked with oats and wheat germ in these moist muffins!
cooking.nytimes.com
Here’s an Americanized taste of the schnitzel brought to Texas by German immigrants in the 19th century, with a Tex-Mexified twist Instead of serving the fried steaks with a peppery cream gravy, I’ve followed the teachings of Lisa Fain, who writes the "Homesick Texan" blog and is the author of "Queso Regional Recipes for the World's Favorite Chile-Cheese Dip," and applied a queso gravy instead – the cheese cut with milk, infused with onion, jalapeño and cumin, and stabilized with a little cornstarch
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Feeding a crowd? They'll love this simple recipe of sliced potatoes baked with cream of mushroom and celery soups, onion soup mix, garlic and milk, and topped with Cheddar cheese.