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cooking.nytimes.com
Maybe there is nothing better than a boiled lobster straight from the pot, easily managed for two people, with no more accompaniment than a little melted butter But sometimes that is too simple a preparation So how about lobster stew
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A sweet and creamy baked casserole of sweet potatoes with raisins and walnuts gets a fluffy topping of meringue instead of marshmallows.
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Like a giant eclair. Filled with creamy cream cheese cream filling, and drizzled with chocolate syrup.
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These shells can be filled with sweetened whipped cream or a savory salmon mousse. They store well in the freezer before they are filled.
Ingredients: shortening, salt, water, flour, eggs
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Canned tuna and cooked rice are baked into a souffle in this long-time family favorite.
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Tiny dough-wrapped olives get their kick from cheddar cheese and Worcestershire in this make-ahead treat.
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This elegant Danish is surprisingly easy to make. Slices freeze well, too.
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"For years, my family and I have prepared and served homemade Italian cannolis for special occasions and even just for dessert with Sunday pasta," says blogger Arlene "Sugar" Cummings.
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Get Fresh Peach Crostata Recipe from Food Network
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This recipe yields a simple and quick citrus-flavored tart. Try it with ice cream!
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Sliced, dried apricots are heated up in water, mixed with orange liqueur, sugar, and cornstarch and poured into an unbaked pie shell. An hour later, the pie emerges warm, luscious and very apricoty.
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Get Triple Pastry Cream Croquembouche Recipe from Food Network