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For this rich, deep-dish pie, lots of chopped pecans are stirred into a mixture of brown and white sugars, heavy cream and butter. Then this lovely concoction is carefully cooked on the stove until a candy thermometer tells you that it is now praline. This thick and glistening candy filling is poured into a prepared crust and baked in a slow oven for twenty minutes.
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Homemade paneer simmered in a fragrant, creamy spinach and tomato sauce makes this vegetarian Indian dish one that even meat-lovers will enjoy.
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Apple slices are arranged in rose shapes on puff pastry and baked in individual ramekins for a pretty fruit dessert or delicious breakfast Danish.
cooking.nytimes.com
True scones are not overly sweet These have wonderful texture; even with whole-wheat flour and all the seeds, they’re light The seed mix I use includes sunflower, pumpkin, sesame, flax and poppy seeds
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Mimic the layers of candy corn you love so much with these adorable cupcakes.
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The classic hot dip updated with Gruyère cheese and crunchy panko breadcrumbs.
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These almond-flavored meringue cookies are light, crumbly, and deliciously filled with coconut.
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Get White Chocolate Hazelnut Tartlets Recipe from Food Network
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Salmon on a bed of herbed cream cheese, wrapped in puff pastry: a deceptively simple recipe for a gourmet dish with an elegant presentation.
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Chocolate hazelnut spread and espresso powder are the key ingredients in this Italian-inspired recipe for creamy hazelnut gelato.
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A red wine and cream sauce with Dijon mustard, onions, and mushrooms tops a brandy-flamed steak that is sure to please your lucky dining guest as well as yourself.