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cooking.nytimes.com
This showstopper of a dessert is everything traditional s'mores are – chocolatey, gooey, crunchy – in grown-up, travel-friendly pie form It is not difficult to make, but it does take some time, so set aside a few hours to make and assemble all of the worthy parts Ultimately, what you end up with is a chocolate pudding pie in a graham cracker crust, topped with a blanket of homemade marshmallow that's browned to perfection.
cooking.nytimes.com
This recipe is by Pierre Franey and takes About 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Unlike most people who make cobblers, Bobby Flay opts to bake the biscuits separately from the fruit so the undersides cook fully. Try his recipe.
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Get Mushroom Gruyere Grilled Cheese Recipe from Food Network
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This is an great side with mashed potatoes and chicken! Company loves this one and so does my husband. Not the boring everyday plain peas. These peas are combined with mushrooms and onion in a savory cream sauce.
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This is a Pennsylvania Dutch recipe for Lebkuchen.
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THIS RECIPE IS FOR YOUR EYES ONLY AND YOU WILL SELF-DESTRUCT IF YOU DO NOT COMPLY
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A new addition to our holiday menu. Combines pumpkin, pecans, and cheesecake. Originally submitted to ThanksgivingRecipe.com.
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Perfect for Harry Potter fans!
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Get Steak "Diane" Recipe from Food Network
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Wild rice is soaked overnight, then combined with chicken, celery, carrots, almonds and cream of chicken soup for a thick, creamy meal.
cooking.nytimes.com
Right or wrong I’ve always viewed the cupcake as a frosting transport system, and if you’re not a huge frosting fan (I’m not), then I figured, why bother Then I remembered a friend had mentioned a recipe from Maida Heatter that was, in her words, a “grown-up cupcake.” I figured perhaps I owed the miniature confections a chance Ms