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Get Apple-Butterscotch Blondies Recipe from Food Network
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Toss fresh pasta with shrimp, lemon, and Parmesan for a filling but refreshingly light dinner that comes together quickly.
cooking.nytimes.com
This recipe is by William Norwich and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cooked zucchini is pureed with evaporated milk, sugar, egg, flour, margarine and vanilla. This custard-like filling is poured into an unbaked pie shell, sprinkled with cinnamon and nutmeg, and baked until set.
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A recipe for fluffy, ricotta-streaked, lemon-flavored pancakes.
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These chewy cookies are made with molasses, brown sugar and shortening. To achieve the chewy texture, allow cookies to cool on a flat surface rather than a rack.
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Pure heaven in a Crock-Pot.
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The salad, tossed with just olive oil, garlic and parsley, is simple as can be and really lets the flavor of Yukon Gold potatoes shine through. If you cant get these yellow potatoes, though, regular ones will do nicely.
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I don't know about you but I never ever remember to take butter out of the refrigerator to soften up, so recipes that use melted butter are key for me. Leave...
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Tater-tot casserole in ten minutes! Potatoes, green beans, cheese and ham are pleasantly combined in this classic casserole adapted for the microwave. Great for those of us who need dinner in a pinch, and whose children dislike balanced meals!
cooking.nytimes.com
Indian pudding is an old-fashioned American dessert made with cornmeal, milk and molasses I added pumpkin to the mix and came up with a deeply satisfying pudding, like pumpkin pie without the crust I enjoy it warm or cold (I’ve been eating the remains of my recipe test with yogurt for breakfast).
www.delish.com
Garden-fresh zucchini and tomatoes make a beautiful pasta, perfect for a warm summer night's dinner.