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cooking.nytimes.com
Made without an ice cream maker, this custard-base ice cream is frozen solid in a loaf pan, then churned until creamy in a food processor or blender It's best scooped straight from the machine, when it has the satiny-chewy texture of soft serve If you do want to make it ahead, you can return it to the freezer for up to a week, then let it sit at room temperature for 20 minutes before serving.
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Canadian style corn chowder contains lots of bacon, corn, and potatoes in a creamy base. It's a great stick-to-your-ribs meal on a cold day.
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Get Double Blueberry Muffins Recipe from Food Network
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Get Pecan Pie Recipe from Food Network
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Sugar-free cheesecake pudding mix and sliced fresh strawberries make a light and tasty no-bake pie with layers of creamy filling and bright red berries.
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This is a recipe which will satisfy pineapple fans. The pastry cream is the best I've ever tasted.
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Get Strawberry-Rhubarb Tart Recipe from Food Network
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This is the easiest, creamiest chicken alfredo you will ever make.
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Use up your leftover ham in this tasty dish that will feed a big crowd. Bacon keeps the potato from sticking to the pan while adding a delicious smoky taste.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pork chops are breaded with Italian breadcrumbs and Parmesan cheese then baked for a flavorful dinner.
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Always order eggs benny when out to brunch? Recreate the fave at home with this one-pan dish.