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The sugary crust dough is pressed into the pie tin and baked. The sweet, milky thick custard filling is then poured into the baked shell, sprinkled with cinnamon and chilled. Makes two lovely pies.
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This recipe is by Craig Claiborne With Pierre Franey and takes About 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Simultaneously whimsical and earthy, this Parsnip Crisp with Apple-Parsnip Mousse and Apple Caramel, adapted from chef Dan Hunter of Brae, is wholly delightful...
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This crispy, rolled cookie is a Filipino delicacy. I hope you enjoy this one.
Ingredients: butter, sugar, vanilla, egg whites, flour
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This recipe is by Jonathan Reynolds and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This potato, onion, bacon, and cheese casserole makes a rich, delicious main course served with a tossed green salad.
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This easy baked lamb chop recipe has lamb marinated in bourbon, fish sauce, honey, garlic, and white pepper.
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This versatile marinade recipe is packed with fresh herbs, white wine, and lemon juice and adds brightness to everything from grilled chicken to salads.
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Orange marmalade–glazed baby carrots with a hint of cumin and mustard.
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Green Goddess dressing — a creamy, piquant blend of herbs, garlic and anchovies — is good to eat on salad And it’s wonderful as a dipping sauce for vegetables But its best use may be as a marinade for roast chicken