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This is the only pumpkin pie recipe I've ever used. It's been in the family for at least sixty years! Since, in our family, one pie is never enough, I like to triple the filling recipe and divide it into two pie shells, since, as my Mom always says, "No body likes a skimpy pie!" (Of course, this will add a few minutes to the baking time, too.) Originally submitted to ThanksgivingRecipe.com.
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San Marco Grocery's world famous Thai Ginger Soup! A simple coconut milk base with chicken breast strips, ginger and cilantro. Garnish with red chilies and cilantro sprigs.
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Those easy-peel little tangerines in the orange net bags are just begging to be made into tasty muffins flavored with cranberries.
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Get I've Got the Need, the Need for Fried Cheese Recipe from Food Network
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Everyone will want one of these cute cherry-filled mini toaster pops on sticks! You can make them regular-sized, too.
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A quick morning snack made with milk, banana and malted milk powder.
Ingredients: milk, banana
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Cauliflower and potatoes are baked in a creamy and spicy Indian-inspired curry sauce.
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This is the perfect new cocktail to accompany your Valentine's Day dinner.
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It is always a pleasure to serve these regal-looking cookies with a baked-on meringue topping.
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Make this recipe by chef Tyler Florence, for a rich and creamy taste of the South for your next dinner party.
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I collect cake recipes that use a box cake mix as the base. This cake is rich, delicious and easy! This cake freezes well.
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Orange and lemon juice are combined with gelatin, whipped cream and a beaten egg-white and then frozen in this traditional, no-cook, made-in-the-freezer orange sherbet.