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cooking.nytimes.com
You can use any fruit (or combination) to make this biscuit-topped cobbler Just be sure to adjust the amount of sugar depending on whether your fruit is more sweet or tart For example, blueberries, peaches, sweet cherries and pears tend to need less sugar than more acidic raspberries, sour cherries, plums and cranberries
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Get Green Onion-Cheddar Doughnut Recipe from Food Network
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Get Fried Catfish Recipe from Food Network
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These Pancake Ice Cream Sandwiches swap out the more traditional chocolate chip cookies for a thick, fluffy, pancake-inspired cake that softly holds your favorite...
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Wow kids at the next birthday party with this chocolate cake decorated with green Marzipan squares to look like a Minecraft Creeper.
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Apple and dried cranberry crisp is a warm and comforting dessert to make for cold fall evenings; top with vanilla ice cream.
cooking.nytimes.com
Heartier than chicken soup, this classic comfort dish is decidedly more stewlike, thanks to a golden-brown roux, a densely flavored chicken broth, and, of course, the dumplings Think of them as a biscuit meeting a matzo ball: fluffy little clouds made from a quick mixture of flour, baking powder, buttermilk, butter and an egg for springiness They’re cooked right on top of the chicken stew, partly poaching and partly steaming.
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A baked sweet potato is topped with onions, peppers, vegetarian meat, and a dollop of yogurt. This is a very easy and very filling weeknight meal and is easy to switch up depending on what is in the pantry.
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These are simple dumplings made with flour, baking powder, milk and shortening which are rolled out and cut into shapes and cooked in broth.
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The New York Times blog, Bitten, just did a feature on chocolate cupcakes, which made me realize that a recipe for gluten free chocolate cupcakes is conspicuously...
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Dip zucchini flowers into a simple batter and cook in oil to produce quick and easy fried zucchini flowers that make a great seasonal appetizer.