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cooking.nytimes.com
This is adapted from a Richard Olney recipe Even in winter it is possible to find turnips that are not fibrous or spongy (Those, Mr
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Potatoes, red onion, corn, and creamed corn are enriched with evaporated milk in this easy corn chowder.
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This easy, low-calorie potato mushroom soup is great for weeknights. It can be made ahead of time or personalized with other herbs and spices.
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This strawberry cake uses a strawberry puree as a natural strawberry flavoring. It tastes light and fresh with a cream cheese frosting and goes well with any occasion.
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Creamy quiche with Swiss cheese and imitation crab meat.
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Thick, rich sour cream made at home! Make this quick recipe the night before you need it, so it has time to set.
Ingredients: milk, white vinegar, heavy cream
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Creamy chocolate custard and buttery brioche taste luscious in this stackable bread pudding from superstar chef Nancy Silverton.
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Baking this savory turkey meatloaf in a muffin tin gives each serving an appealing crust, so no one will fight over the end pieces anymore!
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This recipe uses chocolate syrup. It is a very moist and delicious brownie. It is also one of my favorite brownie recipes. Store in airtight container.
cooking.nytimes.com
This recipe is by Harold Mcgee and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Egg yolks, egg whites, milk, sugar, vanilla, nutmeg and whipped cream - thanks, mom!
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Mascarpone cheese and potato starch are the star ingredients that make this gluten-free mac and cheese extra creamy and thick for a quick dinner.