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A rich, custard-filled champagne cupcakes recipe.
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Recipe courtesy of chef de cuisine Josh Emett and pastry chef Ron Paprocki of Gordon Ramsay at The London.
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Homemade custard flavored with orange zest is layered with pineapple and vanilla wafers, topped with meringue and baked until golden.
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Bran muffins, lightly sweetened with apples and brown sugar. I like to snack on these muffins, they're good, and they're healthy too.
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This easy meatloaf recipe is one of our best--made over 7,000 times and never disappoints! This no-fail meatloaf makes 8 servings.
cooking.nytimes.com
This strawberry streusel cake is the perfect end to a summer meal But here's the interesting thing: Eat it slightly warm and it's dessert; let it get cold, and it makes a great coffee cake for breakfast the next day The cake is slightly tricky to assemble, and at some point it may look like a mess
cooking.nytimes.com
These individual tartlets have a Cheddar-spiked, buttery crust holding a filling of honey-drizzled roasted vegetables and creamy ricotta You can use any roasted vegetables here, changing up the mix to suit the seasons Late summer is perfect for some combination of zucchini, eggplant, peppers, tomatoes and even corn
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This savory quiche features sausage and mushrooms.
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There are lots of cream, eggs, coconut, and melted marshmallows in this sinfully rich pie, so don 't be surprised if it disappears quickly. Luckily, this recipe yields two pies!
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Butterflied shrimp dipped in coconut milk and coated with a panko and flaked coconut are baked until golden brown and served with a zesty orange-mustard dipping sauce.
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The chocolate cream filling in this rich pie is made with cocoa flavored with a bit of butter and vanilla. It 's poured into a pre-baked pastry shell and chilled before serving.