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Turn frozen puff pastry into a big batch of cheese straws. 
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This creamy cranberry Jell-O salad, loaded with pineapple, chopped apple, walnuts, and cranberry sauce, gets its zing from creamy salad dressing and cream cheese.
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Yogurt adds a creamy quality to this cranberry gelatin mold using fresh apples, oranges and nuts.
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Festive red, white, and blue gelatin layered squares will be a hit dessert at your 4th of July meal.
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It's a whole new way to taste the rainbow.
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This lovely dessert is made with layers of store-bought lemon pound cake, fluffy raspberry-flavored whipped cream, and raspberries. Top with fresh raspberries, lemon candies, or a drizzle of raspberry syrup.
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Danny Bowien, the chef and an owner of Mission Chinese Food in San Francisco and sometimes New York, wanted to have a Chinese version of Caesar salad on his menu The dish that he and Angela Dimayuga, his executive chef, came up with is not Chinese in the least Nor does it owe anything to Caesar save for a tin of anchovies
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This traditional Japanese teriyaki sauce recipe just might be the best you've ever had!
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This beautiful vinaigrette combines cranberry sauce and mustard for a light, tangy taste.
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This recipe is for an herb-accented baked dish with eggplant, red bell pepper, and onion, topped with cheese.
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Cubes of avocado make a rich addition to this classic Greek salad with kalamata olives, fresh parsley, tomatoes, and feta cheese.
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Khoresht Fesenjan is a Persian stew made with pomegranate juice and walnuts. This version is made best, according to chef Matthew Dillon, with a "thoughtfully and responsibly raised whole chicken."