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cooking.nytimes.com
The genius of this sweet noodle kugel — the rich, custardy casserole that is a staple of Jewish cooking — is that its top is designed to offer maximum crunch while its interior remains creamy and luscious The secret: use a jellyroll pan, which means that there is a greater amount of kugel surface area to brown in the oven, and bake it at a slightly higher temperature Soaking the raisins in sherry or orange juice adds flavor, and also keeps them from burning in the extra-hot oven.
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Frozen green beans, colorful pimentos and French-fried onions are baked to tender perfection in this wonderful, easy to make casserole.
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This Thanksgiving gratin is silky and sweet, topped with gooey marshmallows and delightfully crunchy pecans flavored with chile powder.
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This cake is very easy, very rich, and very good! You may substitute vanilla pudding for a less chocolaty cake, or substitute semi-sweet chocolate chips for a more intense chocolate flavor.
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Turn plain old spaghetti squash into a keto meal by stuffing it with bacon, mushrooms, spinach, and blue cheese.
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A moist cake, reminiscent of the tropical drink for which it is named.
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This version of a best-loved comfort food fits busy family schedules.
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This is a delicious and creamy sauce that can be served over penne pasta.
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These quick and easy hush puppies have an added twist of crabmeat to the batter. Serve alongside hot cheese dip or tartar sauce for a tasty appetizer.
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Sweet potatoes, white potatoes and a turnip are cooked in a mixture chicken broth and heavy cream seasoned with brown sugar and nutmeg in this pureed soup.
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Sliced brown sugar refrigerator cookies with dates and walnuts -- heavenly if served warm from the oven.
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A dense, moist loaf with buttermilk and sour cream, this bread also incorporates raisins and caraway seeds for heightened flavor.