Search Results (9,668 found)
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Pumpkin pecan pie and cheesecake combine into a no-bake pie for a new dessert for the holiday table.
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Brussels sprouts and pancetta are pan-fried, tossed with mozzarella cheese, and baked atop pizza crust for a crisp, Italian-inspired meal.
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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.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A deep-dish double crust apple pie using Granny Smith apples. Tart and tasty. The top crust is constructed of cut-out leaf shapes arranged to cover the top.
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Serve this pie with low-fat vanilla ice cream or yogurt for a cooling dessert!
cooking.nytimes.com
This is an easy dish, put together in minutes and abandon for an hour on a low flame If you do it in the morning, it will be ready for lunch But it can also be cooked a day ahead
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This is a really good recipe I came up with while trying to create some tasty low-carb, low-fat meals. This one made my family enjoy eating their veggies for once, and it is so easy!
www.chowhound.com
This variation on a traditional French frisée salad recipe is made with pancetta, a big crouton, and a poached egg.
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I love cheese so I experimented and found that this is the greatest meat pie I have ever eaten! This pie makes good use of any chicken or turkey leftovers. It normally serves about 6 people.
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A simple expression of Indian-British fusion.
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This recipe has real Mexican flavor with avocados and lime. It is unique, easy, and fabulous. You must have an ice cream maker.