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Brie is topped with honey, butter, and almonds, encased in puff pastry, and baked into a gooey brie en croute that's perfect for parties.
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This naan recipe is deceptively easy to make, and baked under the broiler. You can spice it up by adding garlic, or leave it plain.
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Chock-full of raisins, lemon peel and spices. The light brown sugar and whiskey give this cake a mild butterscotch type of flavor.
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This recipe makes a sensational stiff and glossy meringue that is baked in a pie shell. It can be filled with pudding, custard, ice cream or fresh fruit. Try spreading the meringue with melted chocolate and pile with whipped cream and fresh strawberries.
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This very eggy egg bread is rich with butter and delicate in texture. Lemon zest and raisins add fine flavor.
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Like a pretzel, this bread has a salty brown crust and a tender texture--perfect for sandwiches.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.simplyrecipes.com
Deep Dish Apple Pie! This extra thick, mile-high apple pie has a buttery crust double stacked with apples.
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There's no taste like home-made pasta! You'll love how a simple concordance of egg, salt, flour and water yields deliciously tender pasta to use immediately or even several days later. Hint: let the pasta sheet dry for 20 minutes before cutting.
Ingredients: egg, salt, flour, water
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Fried shrimp and cardamom-chile sauce with herbed crema are sensational on flatbread.
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Get Seared Cod with Chive Butter Sauce Recipe from Food Network
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Cooked custard version flavored with a whole vanilla bean.