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cooking.nytimes.com
Pumpkin pie made with canned pumpkin is all well and good, but pumpkin pie made with fresh butternut squash purée is even better Thin-skinned and easy to cut, butternut squash turns soft and velvety if you roast it, and a quick whirl in the food processor or a blender quickly reduces to it to a luscious purée Here we’ve kept the seasonings on the light side to best showcase the character of the squash
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Get Chicken and Quinoa Soup Recipe from Food Network
www.delish.com
To save time, you can buy rotisserie chicken (about three pounds) for this recipe. Remove the skin before shredding the meat; you should have about six cups.
www.allrecipes.com
These two-tone cookies with chocolate and mint are rich and chewy with the addition of cream cheese. And the kids will love to make them!
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Get Roasted Stuffed Pork Loin with Sweet Potato Puree, Radicchio, and a Molasses Gastrique Recipe from Food Network
cooking.nytimes.com
This is a lamb dish done schnitzel-style, devised as a pairing for blaufränkisch wine from Austria Ask your butcher to pound slices of top round of lamb, from the leg, only lightly, which will result in pieces that are about a half-inch thick, providing enough tolerance so the meat can brown without overcooking Refrigerating the coated slices before frying them helps, too
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Get Raspberry-Fig Pull-Apart Cookies Recipe from Food Network
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Get Blueberry Cheesecake Galette Recipe from Food Network
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Recipe for Toasted Orange-Scented Pound Cake with Fresh Berry Compote, as seen in the August 2007 issue of 'O, The Oprah Magazine.'
www.chowhound.com
A simple cake that still looks impressive, with layers of butter cake, tangy mascarpone cream, and fresh berries.
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We can't believe we've gone so long without these.
www.allrecipes.com
It sounds fancy, but this is a simple and delicious meal you can easily make for any occasion. Feel free to add any vegetables you like and make a meal out of it.