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In this ingenious version of an Indonesian classic, the gingery, lemongrass-scented satay paste is the base for the chicken marinade as well as for the luxurious peanut dipping sauce. A few alternatives to the chicken: thinly sliced beef or pork or whole,
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A warm muffin makes a nearly perfect snack or breakfast; these apple cinnamon oat muffins also have a delicious streusel topping.
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This delicious version of the popular after-Thanksgiving casserole rises above its humble origins as a way to use leftovers by including heavy cream and fresh mushrooms. It's topped with Parmesan cheese and crunchy almonds.
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Celebrate Canada Day with a flag cake! Vanilla sheet cake with a whipped cream cheese frosting, decorated with strawberries to make the Canada Flag.
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These pistachio brownies aren't quite blondies--they're "greenies." Speckled with mini chocolate chips, they have a hint of orange flavor.
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Get Bianco Rosso Verde Arancini Recipe from Food Network
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A spiced sweet potato cheesecake filling is poured into a homemade pecan pie crust in this rich dessert perfect for fall entertaining.
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Get Chicken Catupiry Recipe from Food Network
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Get French Toast Fried Chicken Sandwich Recipe from Food Network
cooking.nytimes.com
This recipe is by Rena Coyle and takes About 1 hour 30 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Use your Instant Pot(R) to combine the best of both worlds with this recipe for risotto and shrimp scampi.