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cooking.nytimes.com
When I lived in Paris, I frequented a little savory tart shop in the 15th Arrondissement that always surprised me with odd combinations of ingredients One of my favorites was a caramelized onion and cabbage tart, which I’ve reproduced here.
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Our nontraditional take on Chinese New Year Cake is a baked coconut cake that has a moist, almost bouncy texture similar to mochi.
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Baked chicken goes the distance thanks to an easy curried apple-butter sauce with added bite from onion.
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Need a quick and easy one-pan meal? Layer pork chops, sliced potatoes, green beans and onions in a baking dish, and then top with rich and creamy mushroom soup. Relax for an hour while your oven does the work.
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Add cocoa powder to the batter and a peanut butter glaze when finished, and classic pound cake takes on a totally new personality.
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A great fall dish! This classic Italian dessert with a caramel apple twist uses Marzetti® Old Fashioned Caramel Dip.
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A simple cake batter is layered over rhubarb sprinkled with a little cinnamon to make an easy dessert that's not too sweet.
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Try these tender dinner rolls when you have a group of guests to feed.
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Chocolate cake with chocolate mousse filling. Everyone will think you bought it at a bakery!
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Here's a great way to use up leftover corned beef from St. Patrick's day or to stretch a little corned beef to feed a crowd. Mashed red potatoes, shredded cabbage, and plenty of butter make it taste oh-so-good.
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Get Pulled Pork and Sweet Corn Country Cupcakes Recipe from Food Network
Ingredients: flour, butter, sugar, eggs, milk, vanilla, pork, sauce, corn
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Chocolate, coffee, butter, sweetened condensed milk, eggs and vanilla melt and mingle on the stovetop, and is poured into an unbaked pie shell. Walnuts are arranged on top, and the pie is baked until the filling is set. Serve warm or chilled.