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Vegan totchos are so good! Crispy tots topped with veggie ground "meat," black olives, and vegan cheese and broiled into melty deliciousness.
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These chicken stuffed shells are easy and very yummy. Plus they heat up as leftovers really well! My family loves them!!! I usually cook a 3-4 pound chicken and use it for the shells and a chicken salad.
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A red wine and cream sauce with Dijon mustard, onions, and mushrooms tops a brandy-flamed steak that is sure to please your lucky dining guest as well as yourself.
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Brown sugar and cinnamon are swirled into a homemade vanilla cake batter in this easy recipe for a honey bun cake made from scratch.
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Fresh corn kernels, crumbled bacon and sour cream bring delicious flavor to these quick deep-fried corn fritters.
cooking.nytimes.com
Maderia, a fortified wine, brings wonderful flavor to this Thanksgiving pan gravy, quickly whisked together after the bird emerges from the oven As with any gravy, the flavor of the stock is essential here, so it's absolutely worth the time to make your own.
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Jumbo olives are stuffed with a mixture of three cheeses and roasted garlic. Easy to make, this appetizer is sure to impress!
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Layers of summer strawberries, fresh whipped cream, and chocolate wafers make an irresistible treat in warm weather.
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This is a quick take on a chocolate mousse recipe made with instant chocolate pudding, heavy whipping cream, and vanilla.
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Mimic the layers of candy corn you love so much with these adorable cupcakes.
cooking.nytimes.com
This recipe is by William Grimes and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.