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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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My Grandmother made this every year for Christmas when I was a kid.
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Fried corn tortillas are filled with a mixture of chicken, green chilies, green chile salsa, and cream; then topped with Jack cheese, and baked to a delicious finish.
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Delicious, quick and easy—a perfect midweek dinner. This recipe serves 2, but it can easily be doubled or tripled etc for more people. The ingredient amounts...
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These twice-baked sweet potatoes flavored with maple syrup, chipotle peppers, and creme fraiche have delicious sweet and spicy notes.
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Get Blueberries Foster Recipe from Food Network
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Adorable little meringue Santa hat cookies are colored red with white pom-poms and trim. They're gluten-free so everybody can enjoy them.
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Rich, creamy Roquefort cheese combines with sour cream, mayo, garlic, lemon juice, and milk in this delicious, piquant dressing for salads and cooked vegetables.
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I use Huckleberrys as the topping for this Cheesecake . The cheesecake is also much lighter than the usual ones. Plus if you like, these are also delicious...
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Get Caviar Dip Recipe from Food Network
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Use these chocolate egg-shaped truffles on our Rich Chocolate Cake with Ganache Frosting (pictured).
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Get Mashed Potatoes with Shallots Recipe from Food Network