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This recipe is by William Norwich and takes 10 minutes, plus hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Carrots, potatoes and celery are cooked in chicken broth and milk in this low-fat, corn starch thickened soup.
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A little nutmeg in the batter heightens the sweet potato flavor, and finely chopped pecans give an interesting crunch. These wonderful waffles will warm you up on a cold morning.
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This is a luscious cake with a rich banana flavor. The crumb topping is baked on.
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Fresh pears and pecans are folded into a nicely spiced batter creating a dense and moist pear cake perfect for showers and brunches.
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This vegetable soup with a chicken broth base is simple, satisfying, and nutritious.
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Cauliflower florets are baked into this creamy macaroni and cheese with a golden brown panko topping.
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Get Red, White and Blue Meringues Recipe from Food Network
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Blueberry oatmeal muffins flecked with chia seeds are perfect for lunch boxes or served at a weekend brunch.
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An original use of ground beef, mixed with prepared pizza sauce, onion, cheddar cheese, and bell pepper. It is topped with an egg crust.
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A touch of lemon and cinnamon makes these moist apple muffins particularly delicious!
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Shrimp and Swiss cheese are stuffed into jumbo pasta shells, baked in a creamy sauce with mushrooms, and topped with Parmesan cheese for a rich-tasting, impressive main dish.