Search Results (23,962 found)
cooking.nytimes.com
This recipe is by David Latt and takes 90 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A large pie made with both sweet and sour cherries. Incredibly yummy with vanilla ice cream!
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This creamy strawberry cheesecake is perfect for any special occasion! You have to bake the cake and let it cool for an hour, then chill it in the refrigerator for at least 4 hours prior to serving.
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Wonderful salad for the holiday seasons. Great to serve for dinner at home or to take to a family gathering during the holidays.
cooking.nytimes.com
This recipe is by Elaine Sciolino and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A little different twist on an old favorite...cheese makes the difference! Substitute half and half cream for a richer chowder.
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This has always been a favorite at our house. Even the children like it! I buy Zucchini when it is on sale, shred it, and freeze it in 2 cup plastic bags.
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Fresh tomatoes and a rich filling with cheese and mayonnaise are hallmarks of Amish tomato pie - the perfect savory pie for summer.
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Brownies baked between 2 layers of buttery oats will quickly become your new favorite version of brownies. Serve with ice cream!
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Mexican caramel sauce, chocolate cake, and creamy flan bake in layers in this beautiful and decadent dessert.
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This recipe brings a new twist to the traditional recipe with a few extras including homemade fried onions! Homemade is so much better than the store bought!!
www.simplyrecipes.com
A favorite dish for Chinese New Year, shrimp stir-fried in a sauce of ketchup, rice vinegar, sesame oil, sugar, and broth, and served on a bed of lettuce.