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cooking.nytimes.com
This is a creamy, corny skillet preparation from New England, which has delighted roomfuls of people every time I've served it So-called because of the veins created by the cream in its vortex, which separates the crumb during baking, this substantial one-skillet meal will get your kids to school happier than they've ever been, and you happy only if they've left some behind As my recipe tester, Alice Thompson, responded: ''Spider cake rules
www.delish.com
In under one hour, this satisfying one-dish breakfast bake will be ready for your guests to enjoy.
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Celery, carrots, and bell peppers add plenty of crunch and color to this tasty potato salad.
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Get Red Velvet Cream Cheese Bundt Cake Recipe from Food Network
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Recipe for Three-Layer Chocolate Cake with Blackout Filling, as seen in the February 2007 issue of 'O, The Oprah Magazine.'
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You could use ground chicken to make sliders, or you can make breaded and fried chicken breast slathered in marinara and mozzarella cheese.
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Get Homemade Tortelli Stuffed with Stewed Oxtail Recipe from Food Network
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Tart summer berries and sour cream upgrade ordinary cake mix into an 2 stacks of elegant cheesecake bound by zesty lemon curd and lime whip.
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This recipe is based on a love of Abbey Ale and what pairs well-beef and barbeque!
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This baked cinnamon raisin kugel is a medley of egg noodles, cinnamon, sugar, and butter topped with a buttery corn flake topping for a sweet dessert.
cooking.nytimes.com
Baked alaska was once a restaurant show stopper A layering of spongecake, ice cream and meringue, it was presented on a tray and flambeed at the table to heat the covering of meringue so you had both warm and cold sensations as you ate it But some restaurants serve it in individual portions, relying on a blowtorch back in the kitchen to caramelize the meringue