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You can make the souffles a day ahead and refrigerate them, covered, in the ramekins.
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This is a delicious and fancy variation of the classic Easter appetizer. The prosciutto adds a wonderful saltiness and goes beautifully with the eggs.
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Chocolate cream cheese cupcakes, rich and gooey. Serve these little gems with a tall glass of ice cold milk.
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Currants and maple flavoring are the key ingredients in these butter tarts.
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You can make mini fruit pizzas to resemble cards or dice by using square and rectangular cookies, strawberries cut vertically to look like hearts and blueberries for the dots on the die.
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Balsamic caramelized onions mixed with sour cream and mayo for a flavor-filled onion dip.
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A traditional beef and mushroom Stroganoff with a touch of tomato and white wine is finished with sour cream for a great skillet dish to serve over rice or egg noodles.
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Tender crepes are stuffed with a sweet cheese filling made with cottage and farmers cheese. Use your blender to make the batter and the filling extra creamy. The rolled blintzes are then pan-fried until browned and hot.
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Get Pasta ai Quattro Formaggi Recipe from Food Network
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Tembleque, a traditional dessert served in Puerto Rico, is a creamy coconut milk-based dish often served around the holiday season.
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A fresh spring salad of mixed greens tossed with chopped tomatoes over a bed of avocado. A fresh lemon vinaigrette and darling daisy garnish finish off this salad with flair.
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This recipe makes a creamy pumpkin poke cake soaked in a sweet sauce made with caramel and bourbon, and topped off with fresh whipped cream.