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cooking.nytimes.com
A slab pie is nothing more than a regular pie writ large Baked in a 9-x-13-inch pan, this pie feeds 24 but is easier to make (and to carry) than 3 separate pies The filling was inspired by an e-mail from Pete Wells, our restaurant critic, who mused about his ideal Thanksgiving dessert; the brown sugar, ginger and rum give it a complex and more autumnal flavor than most apple pies
www.allrecipes.com
This lovely graham cracker crust has two secret ingredients: non-fat plain yogurt and cocoa. They 're combined with brown sugar and cracker crumbs, pressed into a 9-inch pie pan, and baked for a mere five minutes. It 's perfect for your favorite custard or cream filling
www.delish.com
Silky buckwheat soba noodles are tossed in spicy orange-sesame dressing with a sprinkle of scallions and sesame seeds.
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White rum and chocolate turn this creamy ice cream, infused with mint leaves and coffee, into an adult-friendly treat.
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This lean venison bologna works great in sandwiches, or simply served sliced as an hors d'oeuvre.
www.delish.com
These mini marzipan pumpkin cakes will keep at room temperature up to 1 day.
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This is a fresh summer-time salad that is inexpensive and easy to make. This salad can be made up the day before and is always a crowd pleaser.
www.delish.com
We like our snack cakes SUPERSIZED!
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Brew your own beer with this extract recipe for an Irish Red Ale. This beer is fermented slowly for a rich flavor, so be patient!
Ingredients: water, malt, barley, hops, yeast, sugar
www.simplyrecipes.com
Leeks trimmed and gently braised in butter and white wine and seasoned with thyme, garlic and parsley.
www.chowhound.com
This beer cocktail recipe tops gin and elderflower liqueur with citrusy wheat beer.
www.allrecipes.com
Slow-baking this apple butter in the oven gives it a slightly caramelized quality.