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cooking.nytimes.com
I had a beautiful bunch of leeks from the farmers’ market and a Mediterranean crust left over in my freezer from my week of savory pies, so I decided to make this lightened version of a French classic called flamiche The French version calls for lots of butter and cream or crème fraiche.
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A recipe for grilled corn on the cob Latin-style.
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This is a Brazilian dessert and my grandmother's recipe. This dessert forms two layers leaving a light and creamy top layer and a sweet and dense bottom. My...
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Classic hummus gets a little kick with the addition of peppery arugula. Serve this as a dip or sandwich spread.
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Get Andouille Sausage Rice Pot Recipe from Food Network
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A rich corn chowder built on a base of chicken stock and half-and-half has yellow and white corn, potatoes, and shredded chicken for a meal in a bowl.
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Red and green bell peppers, red potatoes, corn and kielbasa swim in a creamy base in this easy, thick chowder.
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A Southwestern-style recipe for sweetcorn cakes with avocado salsa
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Get Creamy Leek and Corn Orzo Recipe from Food Network
Ingredients: orzo, leek, butter, corn, parsley leaves
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This is a great clone recipe for peppermint schnapps. It is very smooth and minty.
Ingredients: sugar, corn syrup, vodka, peppermint
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Cinnamon sweet sticky buns, with melted brown sugar and pecans.