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This recipe is by Jill Santopietro and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Want a creamy, chocolate-y alternative to jello shots? Of course you do! Try these, with chocolate pudding mix, milk, vodka, and Irish cream liqueur.
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Fresh broccoli cooked in chicken broth is combined with a canned cream of celery soup and corn starch mixture and simmered until thick. Cheddar cheese is melted into the soup immediately prior to serving.
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Sour cream based horseradish sauce. A great addition to steak or pork roast, and easy to make!
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A recipe for citrus-marinated sea scallops with Swiss chard and dill-caviar cream
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This recipe for smoked fish dip is world class, puts most others to shame, and is served in several prominent restaurants on the gulf coast of Florida. We used smoked whitefish, well boned, but any other smoked fish should work. Serve with crackers, lemon or lime wedges, and capers.
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A spicy combination of ground beef, onion, and green chili pepper, layered between ready-bake biscuits, and baked golden brown.
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This is not a pumpkin cheesecake, rather a pumpkin cake with a cream cheese filling, and all gluten-free and delicious.
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Try this easy maple whipped cream on pumpkin pie, morning pancakes and waffles, or as deliciously melting treat on hot oatmeal.
Ingredients: heavy cream, maple syrup
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Buttery crumble envelops layers of sweet, tart cranberry sauce spooned over whipped cream cheese, resulting in the perfect holiday dessert bar.
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Velvety mashed potatoes made with sour cream and chives! Scallions also work well if you do not have chives on hand.
Ingredients: yukon gold, milk, sour cream, chives