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Your next pie can be a winner at home with this award-winning recipe for pie crust. Just follow this reliable recipe that calls for both cake and all-purpose flours along with other familiar crust ingredients, some pulsing with an electric food processor, and a few quick chillings in the freezer.
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Apple pie-flavored moonshine made with cake-flavored vodka is a tasty way to keep warm during the holiday months.
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This cake has a nice buttery color, and a fairly firm texture.
cooking.nytimes.com
This is a simple method for cooking firm, white-fleshed fish on the stovetop from start to finish If halibut is not available, use thick flounder fillets, snapper, grouper or large sea scallops The flavor of sage permeates the quick, easy pan sauce and the buttery bread crumbs provide crunchy texture.
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A Vietnamese style rice noodle bowl with grilled shrimp. Also known as bun tom nuong.
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A rich crab bisque in roux-thickened fish stock and cream soup base seasoned with sherry and paprika.
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Tender chicken in a creamy, spicy tomato and coconut milk sauce! Serve over jasmine rice.
cooking.nytimes.com
This recipe is by Julia Reed and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.