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cooking.nytimes.com
The name of this French dessert means “floating island.” It consists of soft meringue islands set afloat on a sea of the pourable vanilla custard called crème anglaise Traditionally it is garnished with caramel sauce and praline powder Here the dessert is flavored with cardamom and rose water instead, drizzled with cherry syrup and topped with pistachios.
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Forget you are eating leftovers when you bite into this delicious turkey noodle casserole!
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This melt-in-your-mouth chicken is cooked with cream of mushroom soup, sour cream, and Parmesan cheese in a slow cooker for an easy weeknight meal.
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Ina Garten's Recipe for Devil's Food Cake
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Beef and refried bean burritos are baked under a creamy sauce topped with cheese in this easy smothered burritos recipe.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Cajun-Injected Spicy Turkey Recipe from Food Network
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This is amazingly quick and easy, sweet and a bit of spice. Healthy but still hearty. I serve this a whole wheat pasta and a little pancetta.
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Grill or broil skewers of lemon-and-thyme-scented lamb, and then serve them atop a garlicky Sardinian couscous full of cauliflower, currants, and pine nuts.
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Get Killer Inside Out Burger with Worcestershire Tomato Ketchup Recipe from Food Network