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This savory pie recipe has a rye and caraway seed crust and is stuffed with pastrami, potatoes, Brussels sprouts, and Swiss cheese mixed with a mustardy sauce.
cooking.nytimes.com
As I was playing around with the mixture for these not-too-sweet scones I learned that if I used as much liquid (in the form of buttermilk or yogurt) as I usually do in my scones, they wouldn’t be flaky That is because the apple provides plenty of liquid You just need to add enough buttermilk or yogurt to bring the dough together
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This recipe is by Craig Claiborne And Pierre Franey and takes 2 hours 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I got this recipe out of a magazine a few years back and I have made it a lot. The person who submitted it said it won her a blue ribbon, she also said she was...
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Get Chocolate Chip Cookie Cherry Cobbler Recipe from Food Network
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This Apricot and Berry Cobbler with buttermilk biscuit cobbler topping is EASY to make and perfect for a summer dessert!
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Get Apple Brown Butter Tart Recipe from Food Network
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Get Adobo Shrimp Tacos with Smoked BBQ Chipotle Coleslaw Recipe from Food Network
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Get Tempura Recipe from Food Network
cooking.nytimes.com
This is like a toned-down pecan pie in bar form.
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Get Apple Cobbler for Two Recipe from Food Network
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Get Rhubarb Streusel Pot Pie Recipe from Food Network