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Chicken breasts are browned and coated and baked in a creamy, cheesy sauce with mushrooms for a family-pleasing main dish.
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A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. Note: This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor. If desired, use nonfat mayonnaise.
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Cheesy grilled eggplant sits on top of a bed of homemade smoky grilled tomato sauce for an eggplant Parmesan dish like no other, making a perfect summer side or vegetarian main.
cooking.nytimes.com
I discovered that candied fruit likes getting soused with currants or dates, and that it isn't fussy about the medium: sherry, rum or Cognac all make it happy And the trick to baking with it is simple: use the good stuff and use it judiciously Fold just enough diced peel and choice cherries into a batter with chopped dates and spice and watch the tone and texture lighten up
www.chowhound.com
Berries and brioche come together to celebrate summer.
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This recipe for dill-horseradish mayonnaise is ideal for a roast beef sandwich, smoked salmon, or gefilte fish.
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This dish is extremely versatile and works well with meaty wild mushrooms or cultivated ones. Serve on Bruschetta for dinner or use the mushrooms as a pizza...
www.delish.com
Like an old-fashioned soda-fountain drink, this mocktail relies on a delicious, small-batch syrup.
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A deep red, chewy cookie that has a delicate crackled crust dusted with a touch of powdered sugar.
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Get Quick and Easy Apple Tart Recipe from Food Network
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Dress up traditional sangria by adding green and red grapes, plus diced apple, lemon and lime to a sparkling pink mix of rum, brandy, white Zinfandel wine, and lemon-lime flavored soda.
cooking.nytimes.com
For an impressive dessert, try these flaky phyllo pastries, which are not at all difficult to make Form little packages of phyllo leaves brushed with butter, add a smear of sweetened ricotta and top them with ripe figs cut into star shapes Lightly sugared, baked and drizzled with honey, they are a cross-cultural pleasure, almost like a French tartlet, but with Middle Eastern undertones