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This drink plays with many of the original tiki cocktail flavors: cinnamon, honey, grapefruit, lime, and, of course, copious amounts of rum.
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Light and fluffy icing. Perfect for an angel food cake. You would swear it was a boiled frosting, all the taste, very little effort! I like to change it up a bit and use maple or peppermint extract instead of the vanilla.
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Canned peas and cream of mushroom soup really do make this a snap to prepare.
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A classic cream of mushroom soup recipe.
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Get School-of-Fish Cupcake Cake Recipe from Food Network
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Tender broccoli, chicken chunks, Cheddar cheese, and heavy cream are simmered together into this low-carb soup suitable for the keto diet.
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Cream of mushroom soup, Cheddar cheese, and breakfast sausage are the cornerstone of this hearty breakfast casserole.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A spice grinder is a key tool, because freshly ground spices have the most vibrant flavor. The spice crust on this roast is peppery, fragrant, and so delicious you'll want to pick it off and eat it while the roast rests.
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Creamy wild mushroom soup made with dried wild mushrooms, fresh mushrooms, shallots, garlic, stock, cream, sherry, and herbs.
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Carrot cake receives a healthy organic makeover in this recipe, using organic whole wheat flour, lots of spices, and a carrot glaze instead of a heavy icing.
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This centerpiece-worthy lamb is marinated in a pomegranate molasses, rosemary, garlic, and mint mixture. Glaze with more pomegranate molasses after roasting.