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This recipe is by Mark Bittman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: cream, thyme, garlic, eggs, salt, cheese, parmesan
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Sliced apples are layered in a baking dish, sprinkled with sugared pecans, and topped with a mixture of flour, butter, evaporated milk, sugar and baking powder. The top of the cobbler is then sprinkled with more pecans, and it 's baked until bubbly and beautiful.
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Easy delicious cobbler made with blueberries. Serve with vanilla ice cream for a terrific summer dessert.
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Ham, ricotta cheese, and Parmesan cheese make this savory Dutch baby pancake a satisfying crowd-pleaser at weekend brunch parties.
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A bread machine adaptation of an Easter staple, these sweet yeast buns are delicately spiced with orange zest, cinnamon and nutmeg. Try adding raisins or currants for a more fruity taste.
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Canned corned beef, Velveeta, cream of chicken soup and a bit of milk are tossed with noodles and baked until the flavors meld.
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This rich eggnog is made the old-fashioned way by blending beaten egg yolks, whipped egg whites, sugar, and heavy cream with bourbon, rum and brandy. A dusting of nutmeg accents the creamy flavors.
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A spiced pumpkin layer is topped with yellow cake mix and pecans for a rich pumpkin pie alternative for the Thanksgiving table.
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Sliced potatoes and pan-fried mushrooms are slow cooked together in a cheesy sauce for a luxurious side dish.
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Milk chocolate chip cookies flavored with coffee liqueur and cinnamon.
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Impossible cheeseburger pie consists of ground beef topped with a biscuit crust, tomatoes, and Cheddar cheese for a quick and easy weeknight dinner.
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Zesty meat, beans, and peppers topped with sweet corn bread. A great, fast, family pleaser or potluck dish. Depending on the crowd you're trying to please, you may want to jazz it up: Bulk up the meat mixture with extra veggies, add Cheddar cheese, jalapeno peppers, or chili powder to the cornbread.