Search Results (1,287 found)
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A very simple recipe that can be cooked in a slow cooker for several hours or in a Bundt pan for quicker cooking in the oven.
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Grandma's noodle kugel is a sweet, rich, but light concoction of noodles, apples, raisins, and nuts bound together with eggs.
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Here is recipe I came up with while cooking roast beef dinner. These Yorkies stay tall and have a perfect hollow centre for lots of yummy gravy.
Ingredients: eggs, flour, milk, vegetable oil
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Our gooey, moist version of the British classic.
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Pudding cakes are amazing pull one out of the oven, and you have a fluffy cake with a warm, gooey sauce underneath it, all in the same pan.
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It makes its own sauce! Delicious and easy, and made in the same pan it bakes in.
cooking.nytimes.com
This is comfort food at its sweetest and most gentle: a rice pudding cooked in a medium oven, watched carefully, and flavored with a touch of cinnamon You can top it off with raisins or currants, some toasted pecans or a bit of brown sugar — or just leave it alone.
Ingredients: rice, sugar, milk
cooking.nytimes.com
This recipe is by Joanna Pruess and takes About 2 hours 30 minutes, plus 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Tossed with creamy cottage cheese, sour cream. beaten eggs, and raisins, and topped with a cinnamon sugar-raisin mixture, baked egg noodles acquire a heavenly personality in this dish fondly known to many as 'kugel.'
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The rich pudding is made on the stovetop, poured over the bananas and wafers, topped with meringue, and then baked in the oven. Passed down from my grandmother, it is a unique take on a Southern favorite.
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This rich and sticky cake seems almost chocolaty, but is made with chopped dates. It's served with a creamy caramel sauce.