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cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This icing is delicious spread over cookies or cupcakes.
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The filling for this pie is a thick and creamy custard studded with raisins. There's sour cream, sugar, nutmeg, eggs, lemon juice and a bit of cornstarch in this filling. Once it's cooked and stirred until thick, it's poured into a prepared pie shell. The pie is then topped with a lovely brown sugar meringue.
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Egg and sour cream batter make the chicken delectably moist, crushed graham crackers in the breading impart a subtle sweetness.
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Sour cream and chicken fill these quick and easy enchiladas.
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This is a moist pound cake that is baked in a Bundt pan. This is a recipe the whole family loves. It's always a hit!
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This cake is so moist. Enjoy it with a delicious cup of tea or coffee in the morning.
cooking.nytimes.com
Here is a classic coffee cake with a tender crumb and a crunchy streusel topping that comes together in about an hour It's quite rich, so your serving sizes don't need to be large.
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Get Hot and Sour Beef Salad Recipe from Food Network
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This is a twice-baked pie studded with a creamy sour cream filling that 's full of apples. The crust and filling is baked together for 45 minutes, and then the pie is topped with a buttery sugar crumble and returned to the oven until it 's golden.
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Coconut flavoring is the secret to the texture of a smooth, moist pound cake that doesn't contain shreds of coconut.
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Sweet and sour sauce brings a new Asian-inspired twist to the traditional pasta salad. Serve with your favorite chicken, pork, or beef as a refreshing side dish.