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This recipe is by Christine Muhlke and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This vegetable soup recipe incorporates sauteed bacon bits and onion with cabbage and onions in a chicken broth. Sour cream and peas are added immediately before serving.
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Make your favorite green bean casserole even better, with bacon and cheese. No need to wait for a holiday--any day of the week will work!
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This is a standard recipe for Cordon Bleu, featuring stuffed chicken swimming in a creamy wine sauce.
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It's easy to make lots and lots of these cream-cheese-based rounds: Simply use extra-large tortillas and roll them up with the smooth and crunchy filling.
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These delicious little cheesecake cupcakes are topped with crushed candy canes and a drizzle of melted chocolate.
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Eliminate the need for filling peppers with cream cheese and wrapping them in bacon to get poppers by combining your ingredients in a baked dip for all the flavor and less hassle!
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Fresh cantaloupe, honeydew, peaches, strawberries, and apples are pureed to make a quick and delicious breakfast or picnic side dish.
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Enjoy the dining out experience at home with this restaurant-inspired recipe.
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Double decker tostadas with ground beef, red bell pepper, Mexican rice, and your favorite additions make a quick and easily customizable family dinner.
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This rich, creamy pie has a cooked filling that's like chocolate velvet. It's covered with meringue and baked until the tiny peaks of meringue are golden.
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The famous Monte Cristo and Croque Madame sandwiches marry to form Chef John's delicious union of hot honey ham and Havarti held between crispy custard-soaked French toast and topped with a poached egg.