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This recipe is by Amanda Hesser and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This is similar to the original recipe that began the red velvet craze It was developed by the Adams Extract company in Gonzales, Tex The original recipe, popularized in the 1940s, called for butter flavoring and shortening and is usually iced with boiled milk, or ermine, frosting.
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Chicken alfredo roll-ups are a dreamy, creamy weeknight dinner masterpiece.
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Cheesy broccoli pairs with sautéed chicken in this quick family supper that's on the table in 20 minutes.
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Grilled lemons add a smoky tartness to a butter sauce made to enjoy with grilled salmon. A touch of dill adds a fresh, clean finish.
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Get Hot Pressed Reuben Recipe from Food Network
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A rich cream cheese dough is filled with apple pie filling in these charming cookies dusted with cinnamon-sugar that are sure to be a hit.
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Get Lamb Chops with Fennel and Tomatoes Recipe from Food Network
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This rhubarb pie recipe has orange zest, sugar, and a tart rhubarb filling baked into a flaky, lattice-top pie crust.
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Get Gorgonzola, Fig and Pecan Cheese Terrine Recipe from Food Network
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Get Mushroom Parmesan Recipe from Food Network
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Sauteed in butter, cabbage and onions are mixed with cream and chicken broth, then baked with egg noodles until bubbly for a warming and delicious comfort-food dish.