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Boiling water is the 'mystery' ingredient in this blueberry mystery cake. Serve with a scoop of vanilla ice cream for your next summer picnic.
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A sugary peanut butter crumble is spooned into the bottom of a prepared pie shell, and a simple cooked egg custard is poured on top. A glossy meringue is spread over the filling, more peanut butter crumble is sprinkled over that, and this luscious pie is slipped into a hot oven to turn golden.
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White wine and mustard season a creamy sauce for topping tender, golden pork chops...and they're ready in less than 30 minutes.
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A cheesy Mornay with peas and corn. A great quick dinner that has everything in one dish.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: cream, thyme, garlic, eggs, salt, cheese, parmesan
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This ham and egg breakfast casserole is a crowd-pleasing, make-ahead breakfast perfect for Memorial Day weekend or anytime you have guests.
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Ham, ricotta cheese, and Parmesan cheese make this savory Dutch baby pancake a satisfying crowd-pleaser at weekend brunch parties.
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Easy delicious cobbler made with blueberries. Serve with vanilla ice cream for a terrific summer dessert.
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A bread machine adaptation of an Easter staple, these sweet yeast buns are delicately spiced with orange zest, cinnamon and nutmeg. Try adding raisins or currants for a more fruity taste.
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A spiced pumpkin layer is topped with yellow cake mix and pecans for a rich pumpkin pie alternative for the Thanksgiving table.
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This rich eggnog is made the old-fashioned way by blending beaten egg yolks, whipped egg whites, sugar, and heavy cream with bourbon, rum and brandy. A dusting of nutmeg accents the creamy flavors.
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Sliced potatoes and pan-fried mushrooms are slow cooked together in a cheesy sauce for a luxurious side dish.