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Sugar, flour, vinegar, eggs, and water are cooked until thick, and then butter and lemon extract are stirred in. This velvety filling is poured into a baked crust and chilled before serving. Top with whipped cream if desired.
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Brie, white wine and julienne vegetables are gently cooked in a veloute sauce in this elegant soup. Serve garnish with chives or scallions.
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These crispy, slightly spicy cookies full of crystallized ginger are a quick and easy treat that pair well with a cup of tea or coffee.
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Toasted almond and lemon zest biscotti for any occasion. Try these variations: Use 1/2 teaspoon of either vanilla or anise extract instead of the almond extract; substitute chopped filberts for almonds; toss in half a cup of mini semi-sweet chocolate chips.
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A simple cookie with raspberry flavoring and chocolate chips is quick to whip up.
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Very moist and rich. A favorite of my two grown sons. It keeps very well.
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Get Chocolate Gear Tart Recipe from Food Network
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A homemade crust made with butter and egg yolk encases this classic Southern style pecan pie.
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Get Jalapeno Cheese Grits Recipe from Food Network
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Carrots and parsnips glazed with an orange juice reduction is a perfect side dish for holiday celebrations.
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Gray sole is a delicately flavored white fish. You can substitute flounder, turbot, or another type of sole.
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This recipe is by Trish Hall and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.