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cooking.nytimes.com
This recipe is by Marian Burros and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is quick and easy and has a wonderful flavor. Goes great with tea or coffee.
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Convenient frozen cherries add a tart note to this otherwise traditional coffee cake which gets a drizzle of milk glaze to finish.
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Sour cream is blended with apple sauce, Dijon mustard, and mayonnaise to make this quick creamy salad dressing.
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Get Pots de Creme Recipe from Food Network
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Take those leftover hard boiled eggs and turn them into this tasty appetizer. The kids will really like these thick pieces of bread covered with a zesty egg and olive mixture.
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I am immensely proud of my recipe for Boudin, cobbled together from various sources, bot in print and on the table. The recipe itself is not challenging but it...
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This is a delicious, zesty slaw packed with crunch and flavor. It needs to be chilled at least 1 hour before serving.
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Get Prairie Sushi Recipe from Food Network
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Rice is cooked with cardamom and orange food color, then combined with sugar, raisins, walnuts, almonds, orange zest and cream in this warm Pakistani dessert.
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I created this cake for my son's birthday and it was a big hit. If you like hazelnuts and chocolate, this is THE cake!
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Get Odessa Mushroom Zhulien Recipe from Food Network