Search Results (24,159 found)
www.allrecipes.com
You'll be tempted to serve sweet potatoes for breakfast, lunch and dinner. These are pretty special. Sliced potatoes are doused with sugar, bourbon, vanilla and butter and then baked until the sauce is absorbed and the sweet potatoes crusty and brown.
You'll be tempted to serve sweet potatoes for breakfast, lunch and dinner. These are pretty special. Sliced potatoes are doused with sugar, bourbon, vanilla and butter and then baked until the sauce is absorbed and the sweet potatoes crusty and brown.
www.delish.com
One handful is never enough of this crunchy bar snack, which goes great with pomegranate soda.
One handful is never enough of this crunchy bar snack, which goes great with pomegranate soda.
www.foodnetwork.com
Get Santa Barbara Clam Chowder Recipe from Food Network
Get Santa Barbara Clam Chowder Recipe from Food Network
Ingredients:
butter, flour, garlic, celery, white onions, bay leaves, salt, white pepper, clam juice, potatoes, clams, bacon, heavy cream, thyme
www.allrecipes.com
This recipe makes a cookie for almond lovers only! If you only 'like' almonds, this will turn you into an almond lover!
This recipe makes a cookie for almond lovers only! If you only 'like' almonds, this will turn you into an almond lover!
www.delish.com
Sautéed shallots and feta cheese flavor this simple spread, which is a delicious hors d'oeuvre at any time of year. Here, it's formed into a spooky spider.
Sautéed shallots and feta cheese flavor this simple spread, which is a delicious hors d'oeuvre at any time of year. Here, it's formed into a spooky spider.
www.chowhound.com
A rich recipe for mini pies filled with bittersweet chocolate pudding, topped with lightly sweetened whipped cream.
A rich recipe for mini pies filled with bittersweet chocolate pudding, topped with lightly sweetened whipped cream.
Ingredients:
flour, salt, sugar, butter, ice, cocoa, cornstarch sifted, heavy cream, milk, chocolate, vanilla, whipped cream
www.allrecipes.com
An easy and satisfying cod chowder is ready to eat in just 1 hour. The rich soup has plenty of potatoes, bacon, and corn.
An easy and satisfying cod chowder is ready to eat in just 1 hour. The rich soup has plenty of potatoes, bacon, and corn.
Ingredients:
bacon, onion, red bell pepper, cloves, seafood, chicken broth, potatoes, corn shucked, water, milk, butter, cod, parsley
www.allrecipes.com
These are snazzy little appetizers that taste great hot or at room temperature, and they freeze well, too! Juicy pimiento-stuffed green olives enrobed in a Cheddar cheese crust will send your party-planning pizzazz straight to the social pages!
These are snazzy little appetizers that taste great hot or at room temperature, and they freeze well, too! Juicy pimiento-stuffed green olives enrobed in a Cheddar cheese crust will send your party-planning pizzazz straight to the social pages!
www.allrecipes.com
Enlist the children in the house to help make these quick raspberry-filled bar cookies.
Enlist the children in the house to help make these quick raspberry-filled bar cookies.
www.allrecipes.com
Sweeten any special occasion with this tropical upside-down cake that tastes like a fluffy pina colada.
Sweeten any special occasion with this tropical upside-down cake that tastes like a fluffy pina colada.
Ingredients:
brown sugar, butter, coconut, flour, baking powder, salt, egg whites, sugar, pineapple, egg yolks, vanilla
www.allrecipes.com
My mom came up with this recipe when I was a child. It is the ONLY way I will eat green onions.
My mom came up with this recipe when I was a child. It is the ONLY way I will eat green onions.
cooking.nytimes.com
In 2008, The New York Times asked the chef Eric Ripert of the celebrated restaurant Le Bernardin to dream up a meal that leaned heavily on products from a Jack’s 99-Cent Store Mr Ripert tackled the assignment with ingenuity and aplomb, creating dishes like this baked salmon with creamy jasmine rice and a tomato sauce, which uses canned coconut milk in both the rice and sauce.
In 2008, The New York Times asked the chef Eric Ripert of the celebrated restaurant Le Bernardin to dream up a meal that leaned heavily on products from a Jack’s 99-Cent Store Mr Ripert tackled the assignment with ingenuity and aplomb, creating dishes like this baked salmon with creamy jasmine rice and a tomato sauce, which uses canned coconut milk in both the rice and sauce.
Ingredients:
canola oil, garlic, onion, tomato sauce, coconut milk, butter, jasmine rice, milk, salmon