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cooking.nytimes.com
A slab pie is nothing more than a regular pie writ large Baked in a 9-x-13-inch pan, this pie feeds 24 but is easier to make (and to carry) than 3 separate pies The filling was inspired by an e-mail from Pete Wells, our restaurant critic, who mused about his ideal Thanksgiving dessert; the brown sugar, ginger and rum give it a complex and more autumnal flavor than most apple pies
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This version is simple but delicious, the soup you make to show off the freshest lobster. A few scallions, half and half, and dry sherry make the base for this lovely bisque.
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No mix needed to make these savory cornbread muffins, made with cornmeal, sour cream, chopped corn, and Cheddar cheese.
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These burgers are made with a mixture of ground beef and pork and use smoked Spanish paprika to give it a unique and delightful flavor.
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Satisfy your love of comfort food in record time! Make tasty dumplings over loads of creamy chicken and vegetables in just 30 minutes.
Ingredients: milk, green peas, chicken, cream, bisquick
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Pure maple syrup stirred into a tall glass of milk and topped with ice cream. A good ol' fashioned sweet treat of a drink.
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A couple scoops of peanut butter transform a simple vanilla shake into a nutty treat everyone will love.
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Get Fruit and Chocolate Fondue Recipe from Food Network
Ingredients: chocolate milk, heavy cream
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Just milk, chocolate ice cream and chocolate syrup blended together prove that three is indeed a magic number!
Ingredients: chocolate, milk, chocolate syrup
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Get Grown-Up Chocolate Malted Milkshake Recipe from Food Network
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Shredded chicken with buffalo sauce and cream cheese, wrapped up in a warm, crunchy wonton.
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Accompanied by a simple watercress salad, this home-roasted roast beef sandwich is a cut above the rest.