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This crust is like a sugar cookie and it's easy to make. You can also use a food processor to make it.
Ingredients: egg, sugar, salt, flour, butter
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Rich and sweet sour cream and cottage cheese mixture with noodles topped with a crumbly graham cracker topping.
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This recipe was created by trying to copy a steak pie made at the 'Butt and Ben' Scottish Bakery in Pickering, Ontario. My husband says it's better! You could also add 2 calf kidneys (well washed and de-veined and cut into bite sized pieces) to make Steak and Kidney Pie!
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Karen DeMasco beats the dough for these buttery cookies with an entire vanilla bean, so the oils in the pod add deep vanilla flavor.
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A No-Bake square. I make these during the year but they are a must on my Christmas baking list as family and friends look for them. My parents live just outside of Nanaimo, B.C. Canada.
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Homemade adzuki bean paste is wrapped in a golden syrup pastry to create these traditional Chinese cakes.
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Giant portobello mushrooms are stuffed with a savory combination of pepperoni, spinach, Parmesan cheese, and mozzarella cheese.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Crab imperial is a classic Maryland dish made with blue crab bound in a mayonnaise-based sauce. In place of the mayo, Michael Mina makes a hollandaise sauce, which makes the spread even silkier.
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Meatball subs in soggy, falling-apart buns are just the worst. If you toast the Tailgaters Brat Buns, the heftier, toasty bread will stand up to all that meaty, marinara, mozzarella goodness.
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Delicious homemade Pad Thai doesn't get any more doable than this. Create the perfect blend of Asian-inspired pure flavor with ginger and red pepper. Add crunchy peanut butter and toss with vegetables and noodles for a flavor-loaded dish that rivals Thai restaurant cuisine.
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Get I've Got the Need, the Need for Fried Cheese! Recipe from Food Network