Search Results (899 found)
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
cornish hens, safflower oil, celery, onion, carrots, olive oil, bacon, butter, savoy cabbage, sherry vinegar, creme fraiche, shallots, white mushrooms, shiitake mushrooms, peas, baby carrots, egg yolk, puff pastry
www.allrecipes.com
This is very rich and custard-like with coconut and pecans
This is very rich and custard-like with coconut and pecans
www.allrecipes.com
There 's real maple syrup, Earl Grey tea, vinegar, brown sugar, and toasted walnuts in this sweet pie 's filling. Everything is whisked and stirred together, poured into a prepared crust, and baked. Serve it with whipped cream.
There 's real maple syrup, Earl Grey tea, vinegar, brown sugar, and toasted walnuts in this sweet pie 's filling. Everything is whisked and stirred together, poured into a prepared crust, and baked. Serve it with whipped cream.
www.allrecipes.com
Blackberries and tart green apples fill a lattice-crust pie that's baked with a poured-on sauce for a caramelized crust and fruity blackberry flavor.
Blackberries and tart green apples fill a lattice-crust pie that's baked with a poured-on sauce for a caramelized crust and fruity blackberry flavor.
www.allrecipes.com
Four cups of fresh raspberries and a hint of cinnamon are inside this incredible double-crust pie.
Four cups of fresh raspberries and a hint of cinnamon are inside this incredible double-crust pie.
Ingredients:
pastry, raspberries, sugar, tapioca, lemon juice, cinnamon, salt, butter, half and half
www.allrecipes.com
These are the apple dumplings my grandmother used to make: warm, flaky, sweet, and drizzled with a sauce that bakes right with them. These are not difficult to make, just a little time-consuming. Serve warm with whipped cream or ice cream.
These are the apple dumplings my grandmother used to make: warm, flaky, sweet, and drizzled with a sauce that bakes right with them. These are not difficult to make, just a little time-consuming. Serve warm with whipped cream or ice cream.
www.allrecipes.com
This sweet potato pie is the perfect combination of sweet potato flavor with a smooth texture. It is 'Just right' as Goldilocks would say.
This sweet potato pie is the perfect combination of sweet potato flavor with a smooth texture. It is 'Just right' as Goldilocks would say.
www.delish.com
Known for her vegetarian recipes, Heidi Swanson uses only whole grain flour, but adds a generous portion of chocolate chunks for her ginger cookies.
Known for her vegetarian recipes, Heidi Swanson uses only whole grain flour, but adds a generous portion of chocolate chunks for her ginger cookies.
Ingredients:
wheat, ginger, baking soda, salt, butter, molasses, egg, apricots, chocolate, turbinado sugar
www.allrecipes.com
Looking for an easy yet delicious dinner? Spinach, green onions, garlic, and Gouda cheese combine to make the perfect quick and easy dinner.
Looking for an easy yet delicious dinner? Spinach, green onions, garlic, and Gouda cheese combine to make the perfect quick and easy dinner.
Ingredients:
puff pastry, dijon mustard, butter, green onions, cloves, spinach, heavy cream, eggs, salt, nutmeg, black pepper, italian seasoning, gouda cheese
www.allrecipes.com
These pumpkin cornbread muffins use a ground flaxseed mixture to substitute for eggs, so they're not only delicious but vegan!
These pumpkin cornbread muffins use a ground flaxseed mixture to substitute for eggs, so they're not only delicious but vegan!
Ingredients:
flaxseed, water, pastry flour, cornmeal, baking powder, salt, cinnamon, nutmeg, pumpkin puree, almond, coconut sugar, coconut oil, molasses
www.foodnetwork.com
Get "No Nightmare" Beef Wellington Recipe from Food Network
Get "No Nightmare" Beef Wellington Recipe from Food Network
Ingredients:
puff pastry, canola oil, beef, button mushrooms, butter, thyme leaves, liver pate, baby spinach, balsamic vinegar, red wine, sugar
cooking.nytimes.com
The dark, soft fruits of late summer bake quickly and compatibly with this pastry, and here, Parmesan cream adds depth to the sweetness of ripe figs These are generous portions, about five inches across, for ease of handling, baking and presentation (and sorely tempting to eat in one sitting).
The dark, soft fruits of late summer bake quickly and compatibly with this pastry, and here, Parmesan cream adds depth to the sweetness of ripe figs These are generous portions, about five inches across, for ease of handling, baking and presentation (and sorely tempting to eat in one sitting).