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cooking.nytimes.com
I found that the best way to make these so they cook through without burning is to make small latkes, using about 2 tablespoons of the mixture for each one You can also finish them in the oven
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Here's the trick you need to try with apples ASAP.
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I just don't think you can go wrong with the combination of apples, cinnamon and raisins. In fact, if you are baking egg-free sweet breads, cakes and muffins...
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Try this dessert by The Chew's Carla Hall, which will leaving you wanting seconds and thirds!
www.allrecipes.com
A walnut streusel topping covers these creamy pumpkin cheesecake bars that you can bake and refrigerate ahead of a large gathering.
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This is an easy ham and cheese quiche that can be made ahead of time. Directions for freezing are included in the recipe.
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These Savory Turkey Hand Pies are a full meal in one convenient, edible package, and a great way to use Thanksgiving leftovers like turkey. It's combined here...
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Get Slow-Cooker Pumpkin Cheesecake with Gingersnap Crust Recipe from Food Network
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These delicious pumpkin bars are made with a cakey crust layer, a creamy cheesecake layer, and a crunchy nut layer for maximum satisfaction.
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Spinach and mushrooms pair with feta cheese and eggs to create this recipe for a more healthy and flavorful breakfast quiche.
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Sausage and mushrooms are baked into this 2-cheese quiche for a crowd-pleasing breakfast or dinner.
cooking.nytimes.com
For many Cubans, flan is a birthright This version comes from Margarita Velasco, who left Cuba for America when she was 10 She got it from a relative who for years made it when Ms