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cooking.nytimes.com
This recipe is by Jill Santopietro and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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A cake mix, a cup of canned pumpkin, and a box of butterscotch pudding mix are among the few simple ingredients you need for a delectable cake that makes a perfect fall dessert.
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Get Clam Chowder Recipe from Food Network
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Orange liqueur is combined with fresh strawberry puree to make the silky glaze in this gorgeous, summery pie.
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Pie crust pastries filled with potato, onion, rutabaga and pork, then buttered and baked to a golden finish. Very easy to make. These freeze really well for a quick lunch. Use diced beef instead of pork, if desired.
www.simplyrecipes.com
Easy to make savory rustic tart with Granny Smith apples, walnuts, maple syrup, thyme and gorgonzola cheese
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Use a blender to whip up this frothy pumpkin spice-flavored latte made with double-strength brewed coffee, milk, sugar, vanilla extract, and pumpkin pie spice.
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Shredded rotisserie chicken and sherry lend this classic potpie a rich, comforting flavor.
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Get Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce Recipe from Food Network
www.delish.com
Here's a true crowd-pleaser: pasta shells in a simple sauce of ground beef, tomatoes, and pesto, layered with mozzarella and Parmesan and baked until bubbly. Fusilli or orecchiette would work well here, too.
www.delish.com
You'll definitely want seconds of these creamy alfredo shells.