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Pre-cooked spaghetti squash masquerades as coconut in this creamy baked pie that will leave everyone guessing at the secret ingredient.
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Crab cakes with Dungeness crab are a treat! They can be a little delicate, so a chill in the fridge before frying helps them from falling apart while frying.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Whipped coffee is the latest trend in coffees. Try experimenting with different flavors like this version with pumpkin, pumpkin pie spice, and pumpkin syrup.
cooking.nytimes.com
This is inspired by a recipe by the French baker Jacquy Pfeiffer, whose French Pastry School in Chicago is the only school of its kind in the country Jacquy’s recipe, called a bettelmann, is a traditional Alsatian dish made with day-old brioche This version, made with regular or whole-wheat bread, is not as rich.
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Deliciously spiced pumpkin bars are given a new twist with the addition of quick-cooking oats
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This is the recipe for the Peruvian green "aji" sauce served at the El Pollo Inka restaurants in Southern California.
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Slices of white bread are spread with butter and cinnamon sugar, then rolled and sliced into pinwheels, in an easy snack kids can make for themselves.
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Slices of bread are deep-fried, soaked in sweetened condensed milk, and baked until golden in this Indian bread pudding called shahi tukray.
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Smoked salmon quiche made with a layer of cream cheese and mozzarella cheese is a specialty brunch item for your family and friends.
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A luscious egg pie with crabmeat, red pepper and Swiss cheese, and a hint of white wine. Serve for a delicious and elegant luncheon!
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This variation on the popular 'dump cake' theme includes mint chocolate chips and pecans.