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You can fill your freezer with homemade dumplings stuffed with pork, napa cabbage, and cilantro using this recipe from a Taiwanese cook.
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These cookies are a delicious combination of flavors.
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I modified a recipe to make this a darker biscotti. For a richer almond flavor, use almond extract instead of the vanilla.
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An easy recipe for quick lemon souffles that never fails. Lemon curd is topped with a lemony souffle and baked into a light dessert.
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This recipe is by Dena Kleiman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: almonds, sugar, egg whites
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A sweet meringue layer is baked over a cracker and nut crust, then topped with blueberry filling and a layer of whipped cream for a dessert that's easy but elegant. There's a hint of salt in the crust that contrasts with the sweet fillings.
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A less fattening version of an old favorite. Now you can eat even more!
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Get Chive and Gruyere Cheese Souffle Recipe from Food Network
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Get Sesame-Pecan Chicken Strips Recipe from Food Network
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If you prefer a less sweet piecrust, make a pate brisee instead of the pate sucree we used.
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This creamy pie with a coconut meringue topping is a tradition in my family. My grandmother started making this pie one Christmas and it was a standby from that point on.
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This light and airy pie can be made with fresh or frozen fruit: raspberries, blackberries, strawberries--even canned crushed pineapple. The fruit is cooked into a sweet sauce, combined with freshly whipped cream and meringue, and spooned into a waiting crust. Serve chilled, garnished with a sprig of mint and berries.