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A delicious blend of potatoes, garlic, lemon, and herbs marinated overnight in olive oil and white wine. This is a nice way to dress up the potatoes and is always a hit at my dinner parties.
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Chicken breasts are sauteed with butter, mushrooms, and prosciutto in this paleo-friendly chicken Marsala dish that's perfect for company.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Couscous, garbanzo beans, caramelized onion, diced red bell pepper, carrot, and cucumber are tossed with a curried white balsamic vinaigrette, then sprinkled with crumbled bacon for a bold-flavored salad.
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Chewy banana oat muffins with an easy streusel topping.
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An easy version of the beloved tres leches cake is made with cake mix, pineapple, and cream of coconut to give the cake a pina colada flavor.
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Roasted potatoes, mushrooms, and sweet onion are tossed with a sweet balsamic vinaigrette and smoky bacon in this German-inspired potato salad.
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Vanilla cupcakes filled with jewel-like raspberry filling and topped with rich white chocolate frosting are great for any occasion, from a shower to Easter day.
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Delicious and moist, these zucchini brownies will send you reeling with pleasure!
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These delicious carrots muffins are lightly spiced and bake off fluffy every time. Top with a luscious cream cheese frosting and these are as much dessert as breakfast!
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A dollop of a rich cream cheese and chocolate chip batter is baked into the center of each of these deliciously moist chocolate cupcakes.
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Great hot sandwiches and you need both hands to eat them.