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How can this pie miss with scrumptious ingredients like grated orange rind, pumpkin puree, sweetened condensed milk, whole pecans, brown sugar and oodles of spices? The pumpkin filling is whipped up, poured into a prepared crust, and in the last minutes of baking, a yummy pecan streusel is sprinkled over the top.
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Get Gingercake Men -Tablescape Centerpiece Recipe from Food Network
cooking.nytimes.com
This recipe is by Mark Bittman and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Hot and Crispy Fish Sandwich Recipe from Food Network
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Paris-Brest is a spectacular confection! Named for a bicycle race run between the two cities of Paris and Brest, this wheel-shaped pastry of choux paste is hands down impressive.
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This Spanish-inspired spicy tomato rice recipe is super easy to make and is always a crowd-pleaser.
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Get Thai Chicken Salad with Peanuts and Lime Recipe from Food Network
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Onions, peppers, mushrooms and provolone cheese and piled on grilled chicken and served in a hoagie roll for this Philly-style sandwich.
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This loaf stuffed with four cheeses and artichoke hearts will be popular at any party!
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Enjoy the sweet flavor of a sour cream coffee cake in a muffin form with these easy treats filled and topped with a blend of cinnamon-sugar and walnuts.
cooking.nytimes.com
The journalist Joseph Wechsberg introduced many Americans to the pleasures of Austro-Hungarian food, including this liptauer spread The recipe is adapted from "The Cooking of Vienna's Empire," Mr Wechsberg's 1968 entry in the Time-Life Foods of the World series
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This mouthwatering, one-dish skillet slowly simmers for about 3 hours, resulting in fork-tender beef that will just about melt in your mouth.