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These meatballs with sundried tomatoes have a kind of sweet kick to them.
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Get Steak au Poivre Recipe from Food Network
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Breakfast quiche with fresh asparagus, bacon and Swiss cheese.
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A hint of salt and sweet from homemade candied pecans gives maple-flavored ice cream a refreshing taste. Half-and-half cream adds richness and the candied pecans taste like pralines.
cooking.nytimes.com
Scalloped corn is pure Americana Enjoyed as old-fashioned comfort food throughout the United States, it's often attributed to New England, where any number of other ingredients are scalloped, like potatoes, oysters, clams and tomatoes Cooks differ over whether to use heavy cream, condensed milk or white sauce, but nearly all agree buttered cracker crumbs or bread crumbs are essential for the topping
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Welcome to a new and tastier version of the classic green bean casserole with bacon and fresh mushrooms.
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Get Grandma's Anything Goes Strata Recipe from Food Network
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A light and creamy sauce with puree of roasted red peppers as the base. It is excellent on any type of pasta, but tortellini or ravioli seems to be the best match. The prep time is rather long, but the result is definitely worth it. Freezes well. In fact, the taste may improve slightly.
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Get Corn on the Cob with Roasted Red Bell Pepper Butter Recipe from Food Network
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Get Cinnamon Apple Cranberry Sauce Recipe from Food Network
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This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: blanco tequila, lime juice, soda
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Pernod-steamed salmon and smoked salmon are mixed with a lemony butter–crème fraîche dressing in this lighter take on rillettes.