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This recipe is by Alice Hart and takes 2 hours 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This best-ever Bread Pudding is so easy to make. Just soak bread cubes with eggs, sugar, and milk, then bake. Add bourbon-soaked raisins and spices to make it extra-special. This New Orleans dessert is a classic for Christmas, Mardi Gras, or any special meal.
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Get White Cheddar Gougeres, Apple Pulp, Prosciutto and Sage Recipe from Food Network
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Caramelized onions and Gorgonzola cheese are the toppings for this pizza made with refrigerated pizza dough.
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Chocolate almond bites made with oats, almond butter, chocolate, and chia seeds are a great on-the-go, no-bake snack that is gluten-free.
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This thick vanilla custard has many uses. Spread this in a baked tart shell and cover with fresh fruit, or mix with whipped cream and bananas for a banana cream pie!
Ingredients: milk, egg yolks, sugar, flour, butter, vanilla
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Delightfully nutty fondant candy recipe. It includes one variation.
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In adapting this recipe from executive chef Shea Gallante at Cru in New York City, F&Ws Marcia Kiesel traded a labor-intensive fresh pasta for premade wonton wrappers and was thrilled with the results.
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Just like Mrs. Field's sugar cookies.
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Stir up a batch of these easy biscuits while you're making the sausage gravy.
Ingredients: flour, baking powder, salt, sugar, butter, milk
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Get Braised Chestnuts Recipe from Food Network
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William Werner likes carrot cake but was curious to experiment with the classic. So he added cocoa to the batter, resulting in this moist loaf with a chocolaty crumb topping.