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cooking.nytimes.com
This recipe is by Pierre Franey and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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For this heavenly layered pie, chopped cranberries are topped with a buttery-sweet custard, and then topped with chopped pecans. It's baked for an hour until the pecans are golden and the filling is set.
cooking.nytimes.com
A blended curry powder is one of the original convenience foods, a venerable spice rub that can improve the flavor of almost anything Even a good chicken breast is about as bland as meat can get, but spiced with a little curry, its flavor comes alive In this dish, season sliced onions and chicken breast with the spice and finish the sauce with sour cream
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Chocolate, macadamia nuts, Irish cream liqueur, butter, sugar and eggs are stirred together, poured into a pie shell and baked for 1 1/2 hours. It 's enough time to call a few friends over for a delicious treat.
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I love quinoa and I wanted to make something that was flavorful and filling. The vegetables can be changed to your liking!
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Sour cream and chicken fill these quick and easy enchiladas.
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These quick and easy hush puppies have an added twist of crabmeat to the batter. Serve alongside hot cheese dip or tartar sauce for a tasty appetizer.
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These traditional Southern candies make sweet tea-time treats or a welcome gourmet gift.
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Get Leonard's Barbeque Onion Ring Batter Recipe from Food Network
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This is an all time favorite Thanksgiving dessert. It has layers of creamy cheesecake, crunchy pecans, and smooth custard.
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Get The Frozen S'more Recipe from Food Network
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Get Chocolate Brownie Crunch Recipe from Food Network