Search Results (16,518 found)
www.delish.com
This crust is easy to make and tastes great with any kind of pie.
www.allrecipes.com
Salmon patties coated in cornmeal are fried into a crispy appetizer that is ready in about 30 minutes.
www.simplyrecipes.com
Moist and delicious banana bread recipe. Easy to make, no need for a mixer! Ripe bananas, butter, sugar, egg, vanilla, baking soda, and flour.
cooking.nytimes.com
You need something to put out when people come over for a drink Or when you need something savory in the afternoon when you wish someone was coming over for a drink You can roll the batch into a couple of logs, freeze and slice and bake off a dozen or so at a time.
www.foodnetwork.com
Get Parker House Rolls Recipe from Food Network
Ingredients: milk, sugar, yeast, flour, egg yolks, salt, butter
cooking.nytimes.com
This recipe is by Rena Coyle and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
These are the clove cookies that you wish your grandmother would have made.
www.allrecipes.com
This creamy potatoes au gratin recipe makes a hearty and crowd-pleasing Thanksgiving side dish with a surprisingly satisfying smoky flavor.
www.allrecipes.com
Deep-fried halibut coated with panko bread crumbs makes for fantastic, quick and easy fish and chips!
Ingredients: eggs, milk, flour, bread crumbs, halibut
cooking.nytimes.com
A basket of cloverleaf rolls might look humble sitting next to a burnished bird or a crown roast, but don’t underestimate its importance at a meal Buttery and salt-kissed, the little pillows are essential from beginning to end Start dinner with a warm roll, maybe two, split and swiped with butter
Ingredients: yeast, sugar, milk, butter, flour, salt plus, egg
www.allrecipes.com
This 10-inch double-crust pie is packed with diced rhubarb in a vanilla custard.
cooking.nytimes.com
These diminutive egg tarts — pasteis de nata — a specialty all over Portugal, have a cinnamon flavored custard nestled in a flaky puff pastry crust The trick here is to bake them in a very hot oven, which causes the custard to puff and the pastry to turn brown and crunchy You can make the crust and filling ahead, but don’t bake them more than an hour or two before serving