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This dreamy pie is filled with a cream cheese mixture sweetened with confectioners ' sugar, flavored with vanilla and almond extracts, and studded with chopped almonds. After whipped cream is folded into the mixture, it 's all spooned into a baked, homemade pie crust. The pie is chilled, decorated with fresh strawberries and brushed with a currant-jelly glaze.
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Cooked in a pressure cooker or slow cooker, venison is moist and tender. Enjoy it as a main course or as a filling in a tortilla.
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On Sundays, we brunch.
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This recipe is by John Willoughby and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Delicata squash burger patties are a flavorful and hearty alternative to hamburgers and are a great way to use up leftover squash in the fall.
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These tasty, hot sandwiches are served with a horseradish whipped cream sauce.
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This plum torte recipe makes a lot of batter, but the cakes freeze beautifully. Peeling the Italian plums before baking makes them sweeter and juicier.
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Get Tropical Fruit Salad with Ginger Syrup Recipe from Food Network
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Get Perfect Pot Roast Recipe from Food Network
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Get Grilled Fennel Salad with Oranges Recipe from Food Network
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A clove pomander adds a festive touch to this red wine sangria made with brandy, orange liqueur, and fresh citrus.
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At his new chicken-focused restaurant in Atlanta, Bantam + Biddy, Shaun Doty uses an Old Hickory rotisserie to cook his birds, which are coated with a lemony fennel-seed rub.