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Fresh blueberries are cooked up with sugar, cornstarch and water until thick and bubbly. Butter, lemon juice, orange liqueur and fresh whole blueberries are stirred in. This lovely mixture is then spooned into a pre-baked pie shell and chilled.
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This breakfast strata is a the ultimate meat-lovers treat. With plenty of sausage, bacon, potatoes, and cheese, no one will leave hungry.
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I had pumpkin eggnog left over from Christmas and I decided instead of throwing it out, why not use it for bread pudding.
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Thick milk shakes are called "cabinets" in Rhode Island.
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Chef John's potatoes Romanoff feature shredded potatoes fluffed up with sour cream and cheese and baked into the ideal holiday gratin or steak side dish.
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Buttery bread, spread with garlic, two melted cheeses, zesty spices, drizzled with olive oil, and broiled to a crispy perfection.
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Cinnamon chips and sugar cookie dough add a interesting (and easy) twist to a dessert that's great any time of year.
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This indulgent twist on a classic summertime treat is easy to create in your own home - it's a homebody's dream come true.
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Moist and delicious, this rich chocolate Bundt cake with a hint of almond is a triple chocolate treat.
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Convenient frozen cherries add a tart note to this otherwise traditional coffee cake which gets a drizzle of milk glaze to finish.
cooking.nytimes.com
This recipe is by Marian Burros and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is quick and easy and has a wonderful flavor. Goes great with tea or coffee.