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This Creole rice dish is a quick, lower fat version of an old favorite. I've had this recipe for many years, but have modified it for my family's tastes. You can do the same. There's a lot of room for creativity here.
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This recipe is by David Tanis and takes 30 minutes . Tell us what you think of it at The New York Times - Dining - Food.
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This is a recipe that my grandmother gave me and I improved it (no offense, Grandma).
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Paul Virant bakes his simple peach crisps a classic Southern dessert in individual ramekins, but the sweet summer fruit and crunchy, buttery topping could be prepared in a single baking dish as well.
cooking.nytimes.com
An adaptation of a recipe from Thomas Jefferson's granddaughter, who corresponded with him when he was in France about these peas.
cooking.nytimes.com
Honey, lemon zest and poppy seeds are stirred into a batter enriched with Greek yogurt elevating the pancake from typical to terrific With a scoop of ice cream, these could more than pass for dessert.
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Get Popovers with Roast Beef and Horseradish Recipe from Food Network
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Get Creamy and Tangy Mashed Potatoes Recipe from Food Network
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Cheesecake just got a groovy upgrade.
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I made these for a friend at school, he requested the flavors and I had fun with them. I frosted these with orange clove buttercream, which you can find the...
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Broccoli, cauliflower, spinach, potatoes, and cheese make this soup delicious. You eat one bowl and it'll fill you up!
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Cracker Jacks have nothing on these caramel corn balls. Salty peanuts are mixed throughout (protein!), so you can almost convince yourself that these count as dinner.