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cooking.nytimes.com
This recipe is by Amanda Hesser and takes 2 hours 30 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Paris-Brest is a spectacular confection! Named for a bicycle race run between the two cities of Paris and Brest, this wheel-shaped pastry of choux paste is hands down impressive.
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These bars are packed with dates, raisins, apricots, banana, and walnuts for a grab-and-go snack you can enjoy anytime.
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Get Apple Strudel Recipe from Food Network
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Pecan pie with a layer of cheesecake and a double crust on the bottom is a new twist on the traditional pecan pie.
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Pumpkin puree is stirred up with brown sugar, cinnamon, eggs, corn syrup and a bit of vanilla, and then it 's poured into a prepared crust. Chopped pecans are sprinkled over the top, and then the pie is popped into the oven to bake and set. Serve cool with great dollops of whipped cream.
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You'll love this simple recipes that turns out deliciously. Everything stirs up in one bowl -peppers, tomatillos, cheese, hot sauces and spices, milk, and eggs. Then it 's baked and garnished with sour cream.
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Get Biscotti with Dried Cherries, Chocolate and Almonds Recipe from Food Network
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Get Ground Beef Empanadas (Picadillo) Recipe from Food Network
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A comforting vegetarian recipe for vegetable pot pies, made with frozen puff pastry. You'll need sweet potatoes, parsnips, carrots, and onions.
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A crispy, buttery puff pastry crust delivers tangy Dijon and sweet caramelized tomatoes sprinkled with cheese and herbes de Provence in this French tomato tart.