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In this breakfast casserole recipe, tortilla chips tossed in ancho chile sauce are baked with eggs and topped with avocado, cheese, and sour cream.
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Thick and creamy, this 100% vegan frosting is delicious on carrot cake and pumpkin breads.
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The zucchini is a vegetable I did not eat very much growing up. Not quite sure why but I do know my grandmother didn’t like cooking things she couldn’t pronounce...
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This thick vanilla custard has many uses. Spread this in a baked tart shell and cover with fresh fruit, or mix with whipped cream and bananas for a banana cream pie!
Ingredients: milk, egg yolks, sugar, flour, butter, vanilla
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This simple recipe combines milk, butter, marshmallow cream and peanut butter, for a rich and creamy fudge you'll love.
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Just like Mrs. Field's sugar cookies.
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Stir up a batch of these easy biscuits while you're making the sausage gravy.
Ingredients: flour, baking powder, salt, sugar, butter, milk
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This recipe is by Alice Hart and takes 2 hours 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Pan Perdu with White Truffle Recipe from Food Network
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My version of chicken stew is influenced by simple local French Canadian home cooking and is a bit like a Cajun Ettouffe. A roux is created after first sweating...
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Get Falafel: Chickpea Patties Recipe from Food Network
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This citrus-y tart with a shortbread crust is made with colorful blood orange juice, zest, and slices for garnish for a beautiful presentation.