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A sweet, uncooked pastry filling made with eggs, sugar, butter, water, lemon juice, and potato flour.
Ingredients: butter, sugar, eggs, potato flour, water, lemon
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This is an easy to make but wonderfully delicious treat. We pack them in tins and give as gifts during the holidays. Use your favorite nuts to top the cookies.
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Top Chef Season 6 winner Michael Voltaggio cooks these carrots in carrot juice and a hoppy beer to emphasize their savory depth, not their sweetness.
Ingredients: carrots, carrot juice, beer, sugar, butter
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This buttery lobster tail dish is steamed in orange juice and wine and is ready in under 30 minutes.
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White wedding cake frosting. This is a very good frosting for decorated cakes.
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Toasted coconut and oats mix in a sauce made with honey and peanut butter for these granola bars.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A crispy baked fish topped with a cheesy crab and pepper mixture. Easy to make, and nice to look at. This topping can also be used to stuff mushrooms. You may use any type of cheese that you like in this recipe - Italian cheeses work especially well.
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This savory, well balanced risotto with dried chanterelles and Gorgonzola cheese works well as a main course.
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Creamed corn, whole kernel corn, half-and-half and milk go into this quick corn chowder made with vegetable broth.
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Savory cheesy grits are served with rich, sweet king crab meat in this deluxe version of low country seafood with grits.
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Keeping this 30-minute quiche crustless cuts down on the meal's carbohydrate content.