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Graham wafer cream pies such as this one became popular in Canada during World War I; later, this became known as "Flapper Pie" throughout western Canada.
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This is a recipe that my mom got from a coworker and would make regularly when I was young. Galaktoboureko is a traditional Greek dessert made with a custard in a crispy phyllo pastry shell. After all these years it is still a family favorite. I hope that everyone enjoys it as much as we do.
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Sweet and fresh raspberries are topped with a quick raspberry sauce in this tempting summer dessert. Serve chilled with a dollop of whipped cream.
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Chicken stock is the key to quick and easy cooking in this light pasta topper featuring chicken, garlic, parsley, lemon juice and a hint of Dijon-style mustard.
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This savory, homemade chicken noodle soup made with chicken broth, egg noodles, vegetables, and chicken is a real people pleaser.
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Big shrimp are dredged in seasoned cornstarch and pan fried until crisp and golden brown. Serve them with a drizzle of sweet honey sauce.
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Delicately marinated shrimp are marinated in a simple batter, then deep fried.
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These meatballs are great as a main dish served with rice, or as an appetizer for parties.
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Chinese restaurant-style chicken balls are dipped in a cornstarch batter and then fried to crispy, golden perfection with a succulent bite.
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An unusual combination of pears and Cheddar cheese bakes under a buttery topping for a new twist on the traditional crisp.
cooking.nytimes.com
This recipe is by David Tanis and takes 40 minutes, plus 2 hours’ chilling. Tell us what you think of it at The New York Times - Dining - Food.
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Strawberry dessert squares with a cream cheese layer and sugar cookie crust are a creamy and colorful dessert for any occasion.