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This recipe is by Craig Claiborne and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Capture the flavor of cheese blintzes in this golden kugel of egg noodles mixed with sour cream, cottage cheese, and farmers cheese.
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A chocolate version of the Mexican Wedding Cookie.
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When the leeks get large, put them in the slow cooker with some potatoes and half-and-half for a delightfully creamy chowder.
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This technique keeps the meatloaf moist, while fortifying the sauce with its flavorful drippings. Regardless, this technique will work with just about any meatloaf recipe out there.
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These icky-cute mice feature three kinds of chocolate: semisweet in the creamy, cakey center and white and bittersweet in the crisp chocolate shell.
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Make ordinary salmon extra special by topping it with a pistachio crust. It is on the table in under 30 minutes for a quick weeknight meal or dinner party entree for guests.
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Tender, thin crepes are rolled up with berry-flavored cream cheese, sliced into pinwheels, and served cold. Just perfect for a breakfast in bed, Mother's Day, or to treat your Valentine.
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Full of Hawaiian-inspired, tropical flavor, these sweet pineapple buns made in a bread machine are the perfect complement to any meal.
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Brunswick stew doesn't get much easier than this recipe calling for cans of prepared beef bbq, pork bbq, crushed tomatoes, cream-style corn, and chicken.
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Homemade waffles receive a new twist thanks to malted milk powder added to the batter for a quick and easy breakfast treat.
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This is a tasty French Onion Soup. Try it you will like it.