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Well over 100 years old, this recipe has been part of my family forever. My Grandmother, born in the 1880's taught it to us, and who taught it to her, I have no clue. It turns out to be a very large pie with a layer of custard, topped with a layer of blueberries, and then a layer of meringue. If you like blueberries, its a keeper. My Grandma always said that you could make a smaller pie by using a pint of blueberries, but we have never tested that theory.
cooking.nytimes.com
At the elegant restaurant Piora in the West Village, the chef Chris Cipollone separates each brussels sprout into individual leaves to make this autumnal dish Thinly slicing the sprouts is faster, though less refined The slivered sprouts are then sautéed with cubes of sweet apples, and garnished with an icy, porky snow made from frozen prosciutto grated on a microplane
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Seasoned, browned pork chops simmer in a creamy mustard-laced mushroom sauce.
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This is a low fat and deliciously filling meal with lots of flavor . Serve with crusty bread and a tossed green salad.
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Studded with raisins, this rich breakfast casserole can be prepared the night before and baked in the morning.
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Frozen spinach and a prepared pie shell are shortcuts that make this savory spinach and cheese quiche a family-friendly weeknight main dish.
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Get Quick-Pickled Zucchini Recipe from Food Network
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Crumbled bacon, Italian sausage, chopped kale and cream are combined in this chicken stock based soup with potatoes.
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My husband loves banana cream pie, and I love chocolate, so I decided to combine the two and the result was better than either one of us could imagine. It is...
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Sausage and corn are simmered in a spicy broth for a quick weeknight chowder the whole family will enjoy.
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Get Big Apple Pancakes Recipe from Food Network
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Get Ham, Egg and Cheese Oatmeal Recipe from Food Network