Search Results (12,214 found)
cooking.nytimes.com
This herb-infused savory bread pudding makes an excellent brunch dish or a light dinner It gets its hue from a copious amount of braising greens pureed into the custard — baby kale, mustard greens, chard Use all of one or a combination
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An elegant pastry lattice makes for a stunning presentation on this simple apple, sultana, and cinnamon tart made from a Dutch recipe.
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These great little fritters are a breakfast favorite.
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Great tasting glazed Bundt cake with Irish cream baked in. Excellent for any time or any occasion.
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Soft chocolate cookies with chocolate chips -- made with sour cream.
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This sweet custard-like casserole is topped with a vanilla wafer crust.
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Gluten free cheesy egg bake? Try our tasty version thanks to Bisquick® Gluten Free mix.
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This is a moist, spice-type cake...a good way to use some of those extra green tomatoes before frost hits.
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Fresh tasting biscotti with orange zest, dried cranberries, white chocolate, and pistachios. Very light and tasty.
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Our Spanish Omelet gets mucho flavor from smoked ham, VELVEETA, garlic and chopped fresh cilantro.
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An easy spinach salad with bacon and chopped eggs has a tangy and sweet dressing.
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Ricotta, Parmesan, and Asiago cheese flavor the tender grits that are stuffed into these tasty tomatoes.