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These light doughnuts are adapted from Robert Jorin, a third-generation Swiss baker at the Culinary Institute of America at Greystone.
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A delightfully fluffy chocolate sponge cake for Passover has a delicious mocha flavor thanks to a hint of coffee.
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This recipe for baked tortilla chips brushes corn or flour tortillas lightly with oil and bakes them until golden brown and crispy.
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This slow cooker recipe delivers a hearty dish of hamburger, bacon, and beans in a thick and sweet sauce.
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This is a rich pie bursting with stewed dried figs and topped with fluffy meringue. The figs need to be soaked overnight, so plan ahead!
Ingredients: pie crust, figs, eggs, sugar, salt, egg whites
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Chicken drumsticks are baked in a fusion mix of ginger, hoisin sauce, and canned peaches to create this Asian-inspired main dish for a crowd.
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Traditional potato-leek soup gets a little kick with the addition of hot sauce for a spicy and warming side or main dish.
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This Greek Potato Casserole is courtesy of Running to the Kitchen as part of the U.S. Potato Board's Potato Lovers Club. This Greek Potato Casserole starring red potatoes has a fresh lemony-oregano flavor with kalamata olives and feta.
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The brown sugar, marshmallows, and oatmeal streusel give this sweet potato casserole a taste similar to sweet potato pie.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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If your family likes green beans, cheese, and potatoes, they will love this!
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Make your own potato chips using your microwave. A tasty and easy alternative to store-bought potato chips (not to mention economical)! A mandoline would make slicing the potato into paper thin slices a breeze.
Ingredients: vegetable oil, potato, salt