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cooking.nytimes.com
This recipe is by Julia Moskin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Layer upon layer of custard, cookies, cream, and fruit.
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No mix needed to make these savory cornbread muffins, made with cornmeal, sour cream, chopped corn, and Cheddar cheese.
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Shortcake made from scratch with butter and cream is topped with sugared strawberries.
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Holy guacamole! This is a subtly delightful soup.
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My mother Shelly Rice created the ultimate Basic Quiche recipe . . . almost anything can be added to make this basic quiche conform to your tastes, or it can be left plain for those with simple tastes.
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German chocolate poke cake topped with caramel sauce, whipped topping, and toffee bits explains the name of this decadent dessert.
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Intensely flavored with both ground whole espresso beans and instant espresso powder.
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These rich little bites will fill you up fast, with cream cheese and crab and flaky, store-bought phyllo cups.
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This simple no-bake pie is made with cream cheese, sweetened condensed milk, and lemon juice in a graham cracker crust. Dress it up with a fruit glaze, or serve it with whipped cream.
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Italian-style New York cheesecake is made without a crust and needs plenty of time to cool. The cream cheese, ricotta cheese, and sour cream make it rich and velvety smooth.