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This recipe is by William Grimes. Tell us what you think of it at The New York Times - Dining - Food.
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Matcha, a green tea powder, is simmered with soy milk and cream and then chilled into a Japanese green tea soy milk blancmange.
cooking.nytimes.com
The juicier the peaches, the better this luscious summer dessert will be Handle the dough lightly and make sure not to overbake it Assemble the whole thing just before serving, and watch it disappear.
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For Chef John's summery dessert, make your own crust or use a prepared one--you can use a tart pan instead of going free-form. But be sure to use perfectly ripe, sweet strawberries.
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Three canned cream soups -- chicken, mushroom and celery -- go into this quick soup made with processed cheese and chunk chicken.
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Cream cheese is the base for this simple, family-friendly dip flavored with chopped dill pickles, sweet onion, and dried dill weed.
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Stuffed jalapeno peppers are wrapped in marinated chicken breasts. Tasty bacon seals the deal!
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You need to try these.
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Star anise and anise seed turn hot chocolate on its head.
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A crushed pretzel crust is topped with layers of fluffy cream cheese and strawberry-laced strawberry gelatin in this chilled dessert classic.
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A thick, frosty shake made with coffee ice cream and lots of chocolate.
Ingredients: milk, coffee, chocolate wafer, fudge