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This recipe is by Jonathan Reynolds and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Green beans, wax beans, and new potatoes are boiled with cream in this old family recipe.
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Black beans, sweet potatoes, and cream cheese combine in these easy vegetarian enchiladas that are perfect for a weeknight dinner.
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This is a substantial yet tender spice cake that's flavorful enough to serve unadorned.
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Perfect in the fall, when apples and pears are at their best, this cinnamon-spiced crisp brings together a flawless blend of smooth, tart, and spicy seasonal flavors. If you prefer, swap out the Cognac here for bourbon.
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This French vanilla coffee cake can be sliced and served with coffee by day. After dark, skewer cubes and then dunk them in warm crème anglaise.
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A hearty casserole with beef, Parmesan cheese, tomatoes layered with sauce and macaroni.
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The height of convenience, this enchiladas recipe combines canned chicken, soup and chiles with processed cheese for the one of the quickest suppers you can make.
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Get Chicken Cordon Bleu Casserole Recipe from Food Network
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I found this recipe in a magazine and the lady was talking about making them with her two daughters, it was such a nice story, I thought I would try them and...