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Get Sticky Pecan Pull-Apart Bread Recipe from Food Network
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This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.
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This recipe made waves among home bakers when it was published by Cook's Illustrated magazine in 2008 because of its brilliant use of vodka in the dough, which all but ensures that the baked crust is tender The vodka, which evaporates in the hot oven, is essential here, and you shouldn't taste it in the finished crust, so do not skip it The filling is delicious too, pillowy with a deep, rich flavor
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These pumpkin pie bars have all the flavor of a pumpkin pie and are much less work.
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This recipe tastes like pecan pie, but uses pinto beans instead of pecans!
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All the fixings for apple pie are arranged in a casserole dish creating delightful apple pie bars. Top with a sweet and simple glaze!
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Garlic-infused PHILADELPHIA Cooking Creme provides a rich and flavorful base for this grilled chicken flatbread, which also boasts smoky roasted red pepper strips and two types of cheese.
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Chicken and vegetables are mixed with chicken broth, sour cream, and mozzarella cheese in this take on the classic chicken pot pie recipe.
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Get Pasta Pizza Recipe from Food Network
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Spiced rum and caramel topping bring new life to apple cider, making this the perfect nightcap for those chilly fall evenings.
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For a wonderful contrast to the sweetness of her pecan pie, master baker Alice Medrich adds minced candied ginger and a splash of rum to the filling.
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This whole wheat pie crust recipe uses the secret ingredient of wheat gluten to produce a nice crispy crust perfect for any pie or quiche.