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This is a double-crust pie that can be made with either fresh or frozen rhubarb. The rhubarb is cut into nice-sized chunks and folded into a mixture of sugar, beaten egg yolk and flour. The filling is then arranged in a prepared crust, topped with another, and baked until golden. Serve it warm with scoops of vanilla bean ice cream.
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This recipe for egg fried rice with cucumber is a great way to use leftover rice, creating a quick and easy, Asian-inspired lunch or dinner.
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Get Apple Strudel Recipe from Food Network
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Cookies can be baked a day in advance; assemble the cake just before serving.
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Get Stuffed Poblano Chiles ("Chiles Rellenos") Recipe from Food Network
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Add new flavor to lamb with berbere, a staple spice blend used in the cuisine of Ethiopia and Eritrea.
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This is an old NYC classic from back in the days of soda and milkshake shops. This always reminds me of Sunday mornings with my father.
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This sweet corn casserole uses canned whole kernel and cream-style corn and prepared corn bread mix.
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Homemade crepes are stuffed with a vanilla-cheese filling, sprinkled with cinnamon sugar, and baked in this easy recipe.
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These blintzes are thin pancakes, like crepes, stuffed with a sweet cottage cheese filling and perfect as a sweet or savory brunch addition.
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These easy butternut squash ravioli are a terrific way to use up leftover roasted butternut squash. They can stand in equally well as either the ideal appetizer or as an elegant main dish for dinner. The secret? Wonton wrappers instead of pasta make these ravioli incredibly easy.