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cooking.nytimes.com
A request from a reader for a quinoa and carrot kugel inspired this week of recipes I have no idea if this caraway-scented version resembles the kugel she enjoyed at a reception (see the variation below for one that might resemble it more), but it was a big hit in my household
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A fluffy cream cheese and whipped topping layer is spread onto the bottom of a graham cracker crust. And then comes the pudding, pumpkin and spice layer. This luscious pie is then chilled and garnished with ginger-flavored whipped topping.
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Multi colored fusilli pasta is dressed up with smoked salmon and lots of veggies. Spice it up with a little cayenne pepper if you like.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Heirloom Tomato Chow Chow Recipe from Food Network
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Get Giant Bourbon-Cherry Toaster Tart Pie Recipe from Food Network
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Get Smothered Pork Chops Recipe from Food Network
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Creamy and savory, this pie is filled with cream of chicken and cream of potato soups, along with a bit of thyme. It cooks up thick and hearty full of chicken and mixed veggies.
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Cornstarch, gelatin, and 2 hours in the fridge help this dark chocolate custard pie set so that no baking is required.
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Get Valencian Salad (Ensalada Valenciana) Recipe from Food Network
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A classic egg salad sandwich topped with crispy bacon and served on rich brioche.
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Cooked zucchini is pureed with evaporated milk, sugar, egg, flour, margarine and vanilla. This custard-like filling is poured into an unbaked pie shell, sprinkled with cinnamon and nutmeg, and baked until set.