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Now you don't have to choose between your two favorite desserts.
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Get Spinach-Feta Crescents Recipe from Food Network
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A good blancmange will have a slight wobble but not be so firm that it feels (as Amanda Hesser once wrote) like “eating a rubber ball.” I like the amount of gelatin here; if you don’t, decrease it by ¼ teaspoon and say a prayer, which will probably be answered Your chosen mold doesn’t matter: I have used tart pans and spring-form pans and old blancmange molds, which are easy to find (or at least fun to seek).
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Creamed corn, bacon and evaporated milk are the key ingredients in this easy chowder.
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Simple to make for daily lunches or party fare, these roast beef roll-ups, layered with spinach leaves and Cheddar cheese, have added zing from horseradish and Dijon mustard mixed with a cream cheese spread.
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Two kinds of smooth gelatin -- red currant and panna cotta, which is made with cream -- are topped with currants and blueberries.
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This streamlined fudge recipe is simple enough for children to make (with supervision, of course) and relies on the addition of mini marshmallows for silkiness.
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A quick and easy noodle salad with delicious sweet red grapes, turkey, and a special kick of celery.
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Get Caramel Candy Recipe from Food Network
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Get Pumpkin-Pie Parfaits Recipe from Food Network
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Get Cheesy Phyllo Cups with Butternut Squash Recipe from Food Network
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Great appetizer. Every time I have served these everyone wants the recipe...and they're so easy! Just be sure to refrigerate the cream cheese mixture overnight!