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This recipe is by Molly O'Neill and takes 2 hours 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: chickens, butter, salt, leeks, lemon
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This monkey bread recipe adds bananas to the classic treat using buttermilk biscuit dough.
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This delicious raspberry dessert is a mix between tiramisu and trifle with raspberries, mascarpone, and ladyfingers you can make in advance.
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The thick egg custard filling for this pie is lovely. First egg yolks are blended with flour, sugar and lots of scaled milk, and then stiffly beaten egg whites are gently folded in. This yummy custard is then spooned over diced rhubarb that 's piled in the bottom of a pastry shell. Baked until it 's set.
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Made with fresh Bing cherries, lemon juice, and a hint of almond, this classic cherry pie recipe is a nice variation on the sour cherry pie.
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Do not let your bread machine take all the credit for this robust, chewy bread. After all, you did find the recipe!
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Spiralized cucumber takes center stage in this Asian-inspired quick and easy salad with a dressing made of soy sauce, sesame seeds, and oil.
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These sugar-dusted bowties are flavored with a shot of whiskey.
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Apple cider and apple juice are simmered with sweeteners and seasonings to blend with grain alcohol and vanilla-flavored vodka to make a cold, apple-flavored adult beverage.
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This is an eggless chocolate chip cookie that is crisp with a terrific flavor; easy to make, too.
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Delightful salmon and feta cheese filling wrapped in puff pastry. I have substituted spinach and cooked tiny shrimp for salmon in this recipe too.
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A fast and easy-to-make, warm dip, this recipe stars baby shrimp, crabmeat, and Parmesan cheese in a creamy sauce. It's also a tasty topping for baked fish or steak.