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cooking.nytimes.com
For as long as anyone can remember, wedding receptions in Pittsburgh have featured cookie tables, laden with dozens of homemade old-fashioned offerings like lady locks, pizzelles and buckeyes For weeks ahead, sometimes months, mothers and aunts and grandmas and in-laws hunker down in the kitchen baking and freezing These peanut butter and chocolate cookies were part of the spread at Laura Gerrero and Luke Wiehagen's wedding in 2009
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Served as a side dish topped with chopped fresh herbs, this creamy polenta uses coconut milk for rich flavor.
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This creamy pesto sauce is made with basil, Parmesan, garlic, olive oil, and a little bit of butter and cream cheese to give it a rich, creamy texture.
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This is an great side with mashed potatoes and chicken! Company loves this one and so does my husband. Not the boring everyday plain peas. These peas are combined with mushrooms and onion in a savory cream sauce.
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Ziti pasta bakes with layers of creamy tomato sauce and mozzarella cheese in an easy and comforting dish that's ready in less than an hour.
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French bread topped with a creamy Swiss cheese spread tastes great as a party appetizer! These may be served without broiling.
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Lunch boxes just got a little more exciting with this peanut butter and vanilla yogurt dip!
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Creamy polenta! This light and fluffy polenta is perfect for serving with ribs, chicken, pork, lamb, or veal, and is also great with roasted veggies.
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This sweet, creamy and garlicky dressing is a perfect green salad topper!
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Roasted garlic and chives are simmered in a creamy risotto for an easy Italian-inspired dinner.
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This lovely combination of strawberry yogurt, strawberry gelatin, and whipped topping makes a delightfully delicious dip for fresh fruit.
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This smooth and creamy dressing has the pungency of lemon juice and red wine vinegar and the sweet spiciness of oregano and garlic.