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Easy chicken liver pâté with shallots, garlic, brandy, capers and thyme, blended smooth to spread on bread or crackers.
cooking.nytimes.com
This recipe is by Maura Egan and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Buffalo cauliflower is a tasty appetizer of cauliflower coated in a buffalo dip-flavored breading that happens to be gluten-free!
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Get Bread Stuffing 101 Recipe from Food Network
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This is a dish that originated in ‘‘The Escoffier Cookbook’’ as a ‘‘garnish’’ for lamb chops: macaroni and cheese, essentially, for fancy people It serves well as a main dish, though, particularly if you double the recipe Escoffier added both truffles and tongue to the mix, and you can, too, though it is hardly necessary
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Get Jam and Bread Pudding Recipe from Food Network
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Coffee cake with a hint of almond and layers of cranberry sauce is the perfect way to start Christmas or Easter morning.
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A simple rub made with salt, pepper, and paprika seasons this roast duck basted with butter.
Ingredients: salt, paprika, black pepper, duck, butter
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This corkscrew pasta turns sophisticated with a creamy no-cook sauce.
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Refrigerator oatmeal is prepared at night, refrigerated, and ready to eat in the morning for a portable breakfast. Add your favorite fruit or nuts!
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Vanilla Greek yogurt and almond milk add protein to this blackberry and banana smoothie that's an easy choice for breakfast on the go.
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Adding some food coloring to this quick and easy recipe for glaze-style icing gives you all you need for successful cookie decorating.