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cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Step aside, bacon. These decadent potatoes prove that broccoli is the ultimate flavor bomb.
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Hash browns make a surprising and delicious crust in this ham and cheese quiche.
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This scrumptious pie has brown sugar and molasses blended into the filling, along with evaporated milk, pumpkin puree, eggs and yummy spices. So when it bakes, the pie is extra sweet and the filling turns a beautiful dark color. It 's especially nice served with freshly whipped cream sprinkled with candied ginger.
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This Leek Coulis recipe is based on a culinary masterpiece from Gluten-Free Girl. My description will certainly not do it justice and I'm fairly certain my vegan...
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A rhubarb and raisin filling bakes until bubbling under a layer of sweet batter for a simple and flavorful cobbler.
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No flour needed for these chocolate brownies made with black beans, cocoa powder, eggs, and more chocolate!
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Get Coconut Rice and Peas Recipe from Food Network
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Layered, loaded tots are the best way to pre-game.
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This is not a cold and creamy pudding, but more like an old-fashioned plum pudding. The warmly spiced persimmon dessert is baked, and is almost like a a rich pumpkin pie filling. Serve with ice cream!
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Fresh cranberries are a deliciously tart addition to this simple cake. A sweet cream sauce poured over the hot cake keeps it extra moist.
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Chunks of pumpkin are boiled on the stove and then mashed with evaporated milk, sugar, eggs, and spices to create the filling for a shortening based crust in this delectably rustic Thanksgiving classic.