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Chicken breasts seasoned with paprika, lemon pepper, and garlic powder are slow cooked with white wine, sour cream, mushrooms, and cream of mushroom soup in this easy-to-prepare recipe that cooks while you go about your day.
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Chicken and shiitake mushrooms simmered in a rich cream sauce and tossed with bowtie pasta.
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This is an easy and very tasty way to perk up your mid-week menu, producing a sure win for garlic lovers.
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 45 minutes, plus 3 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Light and airy cheesy biscuits packed with sharp cheddar and spicy fresh jalapeños.
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This take on the classic creme brulee features lemon, lime, and orange, lending a bright, refreshing kick to this silky, creamy dessert.
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This rich chocolate bark is made from a decadent mix of peanut butter, chocolate-hazelnut spread, marshmallow cream, and strawberries.
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The addition of red bell pepper in this casserole offers a twist on the classic sweet corn recipe.
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This sweet, creamy, and spicy dip is a great appetizer at parties.
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Pineapple, mango, and banana pie is the perfect tropical addition to the summer picnic table.
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A strawberry-rhubarb pie, heaped with filling, has a pretty lattice top. The filling has delicious flavors of brown sugar, allspice, and a touch of cinnamon. Filling will thicken as the pie stands.
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A large pie made with both sweet and sour cherries. Incredibly yummy with vanilla ice cream!