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For your next Halloween party, create spooky mummy dogs with strips of crescent dough for the bandages and tasty Hillshire Farm® Lit'l Smokies® for the mummies.
Ingredients: dough
cooking.nytimes.com
Kathy Tsaples, the author of the cookbook “Sweet Greek Life: My Shared Table,” inspired this savory tart The quality of phyllo dough varies hugely from one brand to another It’s particularly important here to get a good-quality phyllo as there is so much of it
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Ricotta and creamy Taleggio cheeses top these wonderful white pizzas.
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Apples and cinnamon sweetened with fructose are baked under a honey buttermilk biscuit crust in this dessert from the American Diabetes Association.
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Baklava uses phyllo dough stacked with honey and nuts to make a sweet Mediterranean dessert that everyone will love.
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Glazed strawberries in puff pastry shells, topped with kiwi sauce and home made whipped cream. I always see strawberry and kiwi paired together in drink mixes and candies. I wanted to make something that used the actual fruits together. This worked perfectly. Rave reviews!
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This pumpkin pie is made with maple syrup and heavy cream, giving it a fantastic flavor and texture.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fondant is a rolled sugar paste used to decorate cakes, and is the secret of many cake decorating professionals. This version comes together easily in your mixer and uses gelatin as a binder.
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A mini quiche recipe with bacon, leeks, and sharp cheddar cheese, baked in flaky puff-pastry crusts.
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Give your biscuits an Easter-themed upgrade!
www.simplyrecipes.com
Rich and creamy quiche with caramelized onions and Gruyere cheese.