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Made without an ice cream maker, this custard-base ice cream is frozen solid in a loaf pan, then churned until creamy in a food processor or blender It's best scooped straight from the machine, when it has the satiny-chewy texture of soft serve If you do want to make it ahead, you can return it to the freezer for up to a week, then let it sit at room temperature for 20 minutes before serving.
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Get Fresh Tomato Tart Recipe from Food Network
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Chunks of candy bar add a delightful element to this cheesecake. My entire family likes it!
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Potatoes, bacon and creamed corn are combined with margarine, evaporated and whole milks in this chowder thickened with processed cheese.
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After having a similar salad at a restaurant I had to try to re-create it.
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Layers of ground turkey, black beans, corn, scallions, cheese, and tomatoes is the heartiest thing you can tote along to your tailgate.
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Sugar-free cheesecake pudding mix and sliced fresh strawberries make a light and tasty no-bake pie with layers of creamy filling and bright red berries.
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Get DIY Taco Salad Lunch Box Bowl Recipe from Food Network
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Use up your leftover ham in this tasty dish that will feed a big crowd. Bacon keeps the potato from sticking to the pan while adding a delicious smoky taste.
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Whip ricotta cheese with cream and serve it with figs, plums, and strawberries for this refreshing summer treat.
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For a quick and flavorful classic, saute bacon or pancetta and add onions, garlic and red pepper flakes. Cook with canned plum tomatoes for a mere 10 minutes, stir in fresh parsley or basil and toss with cooked spaghetti or linguine. Pass the Parmesan and enjoy!