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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 vegan version of pumpkin soup uses coconut oil instead of butter and light coconut milk in place of milk or cream. Seasoned with curry powder, coriander, red pepper flakes, garlic and onion, it's easy to make and can be a terrific starter or a small meal on its own.
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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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Canned corned beef, Velveeta, cream of chicken soup and a bit of milk are tossed with noodles and baked until the flavors meld.
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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.