Search Results (13,735 found)
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Sweet caramelized onions add depth of flavor to this rich, creamy, cheese-covered pizza.
www.simplyrecipes.com
How to make an American Flag Pie in a sheet-pan, perfect for Fourth of July! With a homemade crust and blueberry and strawberry filling.
www.allrecipes.com
Fire-roasted tomatoes and cream are pureed into a smooth and savory soup infused with smoky chipotle flavors giving it a Southwest twist. Garnish with tortilla strips or cilantro and a wedge of lime.
www.allrecipes.com
A spicy combination of ground beef, onion, and green chili pepper, layered between ready-bake biscuits, and baked golden brown.
www.allrecipes.com
This is the white, fluffy cream filling used in bakery items like cream horns, doughnuts, and other filled pastries. It makes a big batch.
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A delicate cream cheese frosting that has whipped cream folded into it.
www.allrecipes.com
Let your colors fly with this easy shortcake. Pretty blueberries and red strawberries get a fluffy white frosting.
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These layered desserts are a terrific alternative to pumpkin pie. Cream cheese, marshmallow creme, and canned pumpkin make for a light and smooth texture to contrast with the pecan and crushed gingersnap topping.
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The firm texture of monkfish may remind you of lobster, but with no shell to deal with, monkfish is a lot easier to eat. Here, the fillets are roasted and then topped with a creamy scallion-studded sauce.
cooking.nytimes.com
Dispirited by the possible demise in 2012 of Hostess, the company that makes Twinkies, Ho Hos, and Hostess cupcakes, Jennifer Steinhauer began to wonder if she could make Hostess snack cakes, as well as other much-loved junk food from the past, in her own kitchen She started with this classic, the Twinkie, by buying a canoe pan, which conveniently came with a cream injector This recipe is a traditional sponge cake-style recipe, with whipped egg whites and sugar forming the base, then filled by cream injector with seven-minute frosting
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Wild mushrooms and shrimp add savory flavor to your standard bowl of pasta.
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Chef John uses a nice light sauce on his lobster thermidor. And you can prep these ahead of time and just pop them in the oven when your guests arrive!