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This recipe is by Molly O'Neill and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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An easy caramel apple pie made with caramel candies and ice cream topping, sprinkled with pecans.
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If you've never eaten a fresh cherry pie, you're in for a treat. It's a bit of work to pit the cherries, but once this is done, there's not much left to do to make the filling: just mix the cherries with almond and vanilla extracts, sugar, tapioca, and a pinch of salt.
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Get Curry Chicken Pot Pie Recipe from Food Network
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This easy dish of ground beef, cream of mushroom soup, green onion and Worcestershire sauce served over brown rice is full of flavor and goes great with corn and a salad.
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Grandma's classic blackberry pie gets a new twist. Perfect for summer gatherings and parties. The kids will love it!
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Get Pumpkin-Chocolate Chiffon Pie Recipe from Food Network
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If you like piña coladas...you're going to lose your mind over this pie.
cooking.nytimes.com
This airy retro icebox dessert first appeared in “Fruit Pies: Delightful Confections Starring Fresh Fruit,” a booklet published by The New York Times Food News department in 1952, and it’s an excellent way to make use of summer’s strawberry bounty Chiffons achieve their light consistency from meringue that is carefully folded into fruit custard.
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Get Kilmore Quay Fisherman's Pie Recipe from Food Network
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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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A large pie made with both sweet and sour cherries. Incredibly yummy with vanilla ice cream!