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cooking.nytimes.com
This healthy yet elegant weeknight chicken dish came to The Times in 1988, courtesy of Jacques Pépin It's simple but loaded with flavor, and you can throw it together in about a half hour Just sauté the chicken until golden, then make a quick sauce from onions, water and mustard and reduce until thick
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A quick bread would make a handsome addition to any holiday dessert table. It is almost like a banana bread, but uses pumpkin puree instead.
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Don't let the healthy name fool you, this banana bread is moist and full of flavor. Whole grains, high fiber and low fat and sugar are just the added benefits. My family devours it!
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These fun and easy rolls with a swirl of cinnamon sugar and warm caramel topping make a sweet and buttery brunch treat your kids will love.
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Get Snickerdoodles Recipe from Food Network
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This is my rendition of Ny Style Cheese Cake. Lactose-free style. My son and the rest of my family love it. They are all able to have milk and can't tell the...
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Pumpkin-flavored cheesecake bars on a homemade crust studded with pecans make a delightful treat.
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Who knew that adding mashed potato flakes to cakes and breads adds great texture and moisture? We did, of course!
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This is a gorgeous chicken dish with sun-dried tomatoes, spinach, and mushrooms. It is so wonderful when served with garlic mashed potatoes. It tastes fantastic!
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Get Lemon Ricotta Cookies with Lemon Glaze Recipe from Food Network
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Recipe for Spice-Dusted Brownies, as seen in the February 2007 issue of 'O, The Oprah Magazine.'
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Flour, egg yolks and sugar combined with crushed pineapple make for a deliciously thickened pie filling. It is infused with the flavor of lemon from the lemon juice and lemon zest.