Search Results (23,112 found)
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This recipe is by Joanna Pruess and takes About 2 hours 30 minutes, plus 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Gingerbread House Recipe from Food Network
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Get Italian Chicken Soup with "Toasted" Parmesan Gnocchi Recipe from Food Network
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Blackberry shortcake with blackberries, butter and cream biscuits, and whipped cream
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A light, spicy quick bread recipe that's a great way to use up leftover roasted sweet potatoes.
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Get Kale-Potato Enchiladas Verdes Recipe from Food Network
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A cupcake recipe spiced with the traditional pumpkin pie flavors of cinnamon, cloves, nutmeg, and vanilla.
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Get Buttermilk Pancakes with Apple Cranberry Compote Recipe from Food Network
cooking.nytimes.com
An Internet darling of a recipe, a favorite of mom bloggers and Pinterest, Mississippi Roast is traditionally made by placing a chuck roast in a slow cooker and simmering it beneath a stick of butter, a package of ranch dressing mix, another of “au jus” gravy mix and a handful of pepperoncini And you can certainly cook it that way The raves are justified
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My grandmother was a master housewife. She taught home economics and she could cook. When she cooked this apple red cabbage my brother and I would eat it hot or cold, with or without potatoes!
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Such a delicacy must be difficult to prepare, right? Not in the case of these chicken breasts rolled around crab and mushrooms. Top with white sauce and Swiss cheese, and you have a meal sure to impress.
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This Thai-influenced dish combines savory curry roasted potatoes with crunchy fresh vegetables and a light dressing.