Search Results (9,108 found)
www.allrecipes.com
If you like cherries, this is the cookie for you !
If you like cherries, this is the cookie for you !
www.simplyrecipes.com
Caramelized pecan tart, pecans baked in a tart shell with brown sugar, butter, egg, and vanilla. Brown sugar caramelizes around pecans. So good!
Caramelized pecan tart, pecans baked in a tart shell with brown sugar, butter, egg, and vanilla. Brown sugar caramelizes around pecans. So good!
www.simplyrecipes.com
BEST homemade chicken noodle soup! This version is made from scratch, so it's light and nourishing. All the goodness from the chicken in one pot of soup. Just what you need to recover from a cold or the flu.
BEST homemade chicken noodle soup! This version is made from scratch, so it's light and nourishing. All the goodness from the chicken in one pot of soup. Just what you need to recover from a cold or the flu.
Ingredients:
soup, chicken, carrots, celery, onion, cloves, thyme, parsley, peppercorns, egg noodles
www.simplyrecipes.com
Blueberry buckle recipe, an old-fashioned single layered cake, peppered with blueberries, and topped with a streusel topping.
Blueberry buckle recipe, an old-fashioned single layered cake, peppered with blueberries, and topped with a streusel topping.
cooking.nytimes.com
This basic galette recipe can be tailored to fit whatever fruit you have on hand The key is to scale the amount of sugar and cornstarch Generally speaking, tart stone fruits (apricots, peaches, nectarines, plums, sour cherries) need a greater amount of both sugar and cornstarch while figs, grapes, berries and Bing cherries tend to need less
This basic galette recipe can be tailored to fit whatever fruit you have on hand The key is to scale the amount of sugar and cornstarch Generally speaking, tart stone fruits (apricots, peaches, nectarines, plums, sour cherries) need a greater amount of both sugar and cornstarch while figs, grapes, berries and Bing cherries tend to need less
cooking.nytimes.com
This recipe is by Maura Egan and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Maura Egan and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
potatoes, flour, parmigiano reggiano, egg, scallops, yellow squash, zucchini, butter, garlic, nutmeg
www.allrecipes.com
A fruit-filled cherry gelatin salad has a layer of mini marshmallows and a fluffy cream cheese topping.
A fruit-filled cherry gelatin salad has a layer of mini marshmallows and a fluffy cream cheese topping.
Ingredients:
water, pineapple juice, bananas, miniature marshmallows, sugar, flour, egg, cream cheese
www.chowhound.com
Start your day off right with One Perfect Buttermilk Pancake Recipe. Light, Fluffy, and delicious. Easy to make and a recipe you are sure to keep.
Start your day off right with One Perfect Buttermilk Pancake Recipe. Light, Fluffy, and delicious. Easy to make and a recipe you are sure to keep.
www.allrecipes.com
Cooks who love intensely flavored ingredients of Mediterranean cuisine--garlic, basil, sun-dried tomatoes, feta cheese--will enjoy these savory chicken breasts wrapped with flaky puff pastry.
Cooks who love intensely flavored ingredients of Mediterranean cuisine--garlic, basil, sun-dried tomatoes, feta cheese--will enjoy these savory chicken breasts wrapped with flaky puff pastry.
www.foodnetwork.com
Get Prosciutto Pizza with Cauliflower Crust Recipe from Food Network
Get Prosciutto Pizza with Cauliflower Crust Recipe from Food Network
Ingredients:
cauliflower, asiago, egg, italian seasoning, garlic, mozzarella, marinara sauce, prosciutto, basil leaves
www.allrecipes.com
Serve these slow cooked meatballs with your favorite pasta.
Serve these slow cooked meatballs with your favorite pasta.
Ingredients:
beef, bread crumbs, parsley, cloves, yellow onion, egg, spaghetti, tomatoes, tomato puree
cooking.nytimes.com
An adaptation of a recipe from Thomas Jefferson's granddaughter, who corresponded with him when he was in France about these peas.
An adaptation of a recipe from Thomas Jefferson's granddaughter, who corresponded with him when he was in France about these peas.