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cooking.nytimes.com
A slab pie is nothing more than a regular pie writ large Baked in a 9-x-13-inch pan, this pie feeds 24 but is easier to make (and to carry) than 3 separate pies The filling was inspired by an e-mail from Pete Wells, our restaurant critic, who mused about his ideal Thanksgiving dessert; the brown sugar, ginger and rum give it a complex and more autumnal flavor than most apple pies
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Get Layered Smoothies Recipe from Food Network
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Try this stuffed zucchini filled with a creamy ground beef sauce for a nice change. The white sauce with Parmesan cheese has a hint of nutmeg and white pepper for subtle flavor. Zucchinis are precooked, so they need only a short time in the oven.
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Get Roasted Fennel with Parmesan Recipe from Food Network
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A Cornish hen is marinated overnight in an aromatic yogurt mixture, then cooked in the microwave oven. The characteristic red color comes from food coloring...
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Very refreshing, fruity and delicious! These muffins will bring a smile to anyone's day! Share them with someone you love. You may substitute raspberries or blueberries for the strawberries if you wish and feel free to use either naturally flavored strawberry, banana, or vanilla yogurt.
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We like it hot and spicy, but to tame the heat, use only half a pickled cherry pepper.
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All the flavors of a burrito without all the calories.
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In this bruschetta recipe, grilled asparagus is tossed with crunchy pine nuts and sprinkled with salty Pecorino Romano cheese.
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Get Penne with Five Cheeses Recipe from Food Network
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Get Smooth Tea Recipe from Food Network
Ingredients: sugar, greek yogurt