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Tender cabbage shreds, diced potatoes, and smoked kielbasa bake together in a creamy casserole for a hearty and delicious yet simple Mennonite-style main dish.
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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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A nice traditional New York Rye bread made much easier by using the bread machine.
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"Coconut connects with my African roots," says Ethiopian-born Marcus Samuelsson about a key ingredient in Food and Wine's Challenge. The Top Chef Masters winner also had to use pickled peppers and chicken.
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Even though North Africa is not a bastion of macaroni, the flavors of Morocco blend nicely with the dish.
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This crispy and satisfying appetizer is a lower-guilt alternative to deep-fried pickle chips. Using pre-sliced pickle chips is a shortcut that makes this quick to prepare.
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Yummy gooey brownies, with chunks of melted milk chocolate! Great with a big glass of milk!
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A terrific make-ahead breakfast strata from baker and pastry chef Zoe Nathan, who uses multigrain bread to add a distinct flavor to this satisfying casserole.
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This wonderful pie is a variation of macaroni and cheese.
Ingredients: eggs, milk, cheddar cheese, salt
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Milk sweetened with vanilla and sugar is cooked to make a wonderful, versatile cream.
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Maple syrup is the key player in sweetening these 4-ingredient custard cups for the perfect ending to New England-style holiday meals.
Ingredients: eggs, milk, maple syrup, vanilla