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Cut shortening into flour, stir in egg, water, and vinegar, and form into a ball. Wrap, chill -and when you 're ready -roll out into three perfect pie crusts.
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This recipe is by Enid Nemy and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Mexican chicken soup, also known as caldo de pollo, is layered with a simple chicken soup over spiced rice and topped with avocado slices and cilantro for a warm and hearty meal.
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This stuffing has lots of flavor and is nice and moist. You can also change the ingredients to your liking. I quadruple this recipe and make the extra in my electric roaster, that's how much everyone loves it. Originally submitted to ThanksgivingRecipe.com.
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This rich, creamy pie has a cooked filling that's like chocolate velvet. It's covered with meringue and baked until the tiny peaks of meringue are golden.
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A layer of raspberries and extra lemon are added to the traditional lemon meringue pie for a tangy and sweet dessert for any special occasion.
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As is, this recipe makes a wonderfully rich meringue-topped pie. You can, however, quickly convert this recipe into one for a great chocolate coconut cream pie if you also use unsweetened coconut powder for the custard.
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This is a real made-from-scratch pie, so get out your double boiler. The lemon filling is smooth and thick with lots of egg yolks, butter and lemon juice. And the meringue has a bit of lemon juice whipped in.
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Also called pine nut cookies. I make them and my family eats them so quickly I have to hide a few so I get some.
Ingredients: almond, sugar, egg whites, pine nuts
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This comfort food recipe will bring back memories of mom's home cooking and family time around the dinner table. For the ultimate in nostalgia, be sure to serve with a generous spoonful of fluffy mashed potatoes.