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cooking.nytimes.com
A slab pie is nothing more than a regular pie writ large Baked in a 9-x-13-inch pan, this pie feeds 24 but is easier to make (and to carry) than 3 separate pies The filling was inspired by an e-mail from Pete Wells, our restaurant critic, who mused about his ideal Thanksgiving dessert; the brown sugar, ginger and rum give it a complex and more autumnal flavor than most apple pies
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Shredded chicken with buffalo sauce and cream cheese, wrapped up in a warm, crunchy wonton.
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Accompanied by a simple watercress salad, this home-roasted roast beef sandwich is a cut above the rest.
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French vanilla ice cream lightly coated with Irish cream liqueur, then bathed in hot brewed coffee. A sweet, creamy coffee treat.
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You won't be able to stop eating this queso blanco sauce.
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Chicken and wild rice casserole baked in a creamy mushroom soup-based sauce is a warm and comforting meal.
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When I developed this recipe, I set out to replicate, more or less, the texture of a fudge pie I had on occasion as a child at a café in Oakland, CA-softer than...
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Cubes of beef kidney and steak are roasted with onions, potatoes and seasonings until tender. Flour is added and the meat is cooked a bit longer until all the juices have thickened with the flour. This savory mixture is turned into a 3-quart casserole, topped with a round of pastry and baked in the oven for 30 minutes.
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This is a quick and easy appetizer. Make it ahead and then spread on lightly toasted baguettes and top with fresh crab and scallions. It is easy and quick...
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Get Vanilla Gelato with Cherry Compote Recipe from Food Network
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This is a dip that tastes just like buffalo chicken wings without the mess! Serve with tortilla chips and celery.