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This recipe is by Craig Claiborne and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Leeks and sweet potatoes make this simple and delicious potato soup a bit sweet, and they mix perfectly with added ham.
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This recipe is by Moira Hodgson and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pumpkin pie lovers rejoice! Now you can have your pie for breakfast.
cooking.nytimes.com
This recipe is by William Norwich and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Hot Chocolate Recipe from Food Network
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The secret to this decadent, rich cream pie is that you 'll have to beat the ingredients into a froth, so use a blender. Half-and-half, whipping cream, butter, sugar, and an egg are whirred until smooth and perfectly combined. The filling is then poured into a pie shell, given a generous sprinkling of cinnamon, and baked until set.
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This creamy Cajun-spiced pasta tastes just like the restaurant favorite.
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This is a very rich and creamy pumpkin pie. Besides the pumpkin puree, it has sweetened condensed milk and half-and-half stirred into the filling, along with eggs, sugar, cinnamon, nutmeg and cloves. Then it 's poured into a crust and popped into a hot oven to bake and set. Cool and serve with whipped cream.
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Lots of sugar and half-and-half make this pie's filling sweet, rich and creamy.
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Try this easy slow cooker potato-bacon soup for a comforting, hearty meal that's sure to please on winter nights.
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Greek yogurt gives this creamy favorite a lighter, tangy twist.