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cooking.nytimes.com
This recipe is by Julia Reed and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This idea occurred to me because I wanted to eat tortilla but I didn't want to fool with flipping the pan yet I still wanted to maintain the beauty of the slices...
cooking.nytimes.com
This recipe is adapted from a popular dessert served at Galatoire's, a famed New Orleans restaurant founded on Bourbon Street, in 1905 A simple graham cracker crust is filled with cinnamon-spiced sweet potato cheesecake then topped with a lightly-sweetened layer of sour cream It is to die for.
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Get Ground Beef Empanadas (Picadillo) Recipe from Food Network
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Get Crunchy Chicken Nuggets with Green Onion Honey Dip Recipe from Food Network
cooking.nytimes.com
Craig Claiborne brought this version of the classic dessert to The Times in September 1963, and it quickly became one of the paper's most requested recipes It makes an excellent backdrop for almost any ripe and sweet fruit Feel free to play around with flavorings like vanilla, and spices like cinnamon or crystallized ginger.
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These squares are filled with apples and raisins mixed with applesauce, cinnamon and clove spices. They will add delicious flavor to any occasion!
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Simply put, this is chocolate apple zucchini picnic cake. No plates, forks, or adornment are needed. Just grab a few napkins and start cutting.
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This cheesy bread ring is a fun way to prepare tuna and presents nicely at the dinner table.
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Get Tony's Chocolate Pecan Pie Recipe from Food Network
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Get Roasted Beet and Goat Cheese Salad Recipe from Food Network
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This tasty whole wheat flatbread with a spiced shrimp filling makes a great snack or sandwich.