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cooking.nytimes.com
This recipe is by Marian Burros and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is quick and easy and has a wonderful flavor. Goes great with tea or coffee.
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Convenient frozen cherries add a tart note to this otherwise traditional coffee cake which gets a drizzle of milk glaze to finish.
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Sour cream is blended with apple sauce, Dijon mustard, and mayonnaise to make this quick creamy salad dressing.
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Get Pots de Creme Recipe from Food Network
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All the fixings for chicken cordon bleu are baked together into a creamy and rich casserole perfect for weeknights or entertaining.
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Take those leftover hard boiled eggs and turn them into this tasty appetizer. The kids will really like these thick pieces of bread covered with a zesty egg and olive mixture.
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The crabmeat/cream cheese filling in these Napoleons is flavored with a bit of horseradish. Sliced green onions and almonds add both crunch and color.
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I am immensely proud of my recipe for Boudin, cobbled together from various sources, bot in print and on the table. The recipe itself is not challenging but it...
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Onions are long simmered in beef broth, then thickened with flour and enriched with cream and shredded cheese in this easy soup.
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This is a delicious, zesty slaw packed with crunch and flavor. It needs to be chilled at least 1 hour before serving.
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Make this grandma's recipe for a spicy, savory breakfast casserole ahead of time and bake in the morning for ease!