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cooking.nytimes.com
This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month Or freeze for longer storage
www.allrecipes.com
By sauteing vegetables before slow cooking them, you'll add lots of extra flavor to this hearty, vegan leek and potato soup.
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This chocolate, coconut, and dulce de leche pie, inspired by the flavors of Girl Scout Samoas® cookies, is a rich and delectable dessert.
cooking.nytimes.com
If you have made the mushroom ragoût, this tart is quickly assembled You need about 2 cups of the ragoût for the filling.
Ingredients: wheat, mushroom, eggs, milk, gruy, parmesan
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Get Pumpkin Mousse Recipe from Food Network
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Light, crunchy butter cookies from the Philippines made with cornstarch instead of wheat flour.
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Banana cream cake is topped with a creamy banana-flavored frosting for a sweet cake with a hint of cinnamon.
www.chowhound.com
This chocolate chip–mint ice cream recipe with brownie bits is creamy, minty, and chocolaty.
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Get Ice Cream Petit Fours Recipe from Food Network
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Get Old Time Vanilla Ice Cream Recipe from Food Network
Ingredients: heavy cream, milk, sugar, vanilla
www.delish.com
For a heartier texture, substitute 1/4 cup cornmeal for an equal amount of corn flour.
www.delish.com
Your favorite cocktail...for breakfast!