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This cheese spread is made with blue cheese, candied pecans, and cranberries. Serve with crackers or on mini toasts for a colorful and flavorful appetizer.
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Get Cream of Broccoli Soup with Roasted Garlic Crostini Recipe from Food Network
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Get Champagne-Infused Blackberry Soup with Sour Cream Sorbet Recipe from Food Network
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Jeanine Donofrio lends us her Dark Chocolate Avocado Mousse recipe from her cookbook, The Love & Lemons Cookbook.
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This recipe is by Rena Coyle and takes About 1 hour 30 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This magical confection is part pudding, part cake, entirely delicious.
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I've been making this gluten free vegan vanilla ice cream for the last couple of years. Way back when in my New York days, my raw food friends turned me on to...
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These latkes are golden, crunchy, salty-sweet and very satisfying, with applesauce and without The secret here is squeezing the liquid out of the grated apple and potato mixture before frying; otherwise the latkes end up on the soft side rather than truly crisp This is because apples are juicier than potatoes, so a firm squeeze in a clean dish towel brings down the moisture content considerably.
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Red potatoes and lots and lots of snipped chives give this simple potato salad pizzazz. The dressing is very creamy and adds the finishing touch.
Ingredients: potatoes, sour cream, yogurt, chives, salt
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Fresh whipped cream provides the perfect counterpoint for a decadent Chocolate Cherry Trifle.
Ingredients: heavy cream, sugar, vanilla
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Get Gooey Cinnamon Buns with Thick Cream Cheese Icing Recipe from Food Network
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Get 4-Ingredient Peanut Butter-Strawberry Ice Cream Pie Recipe from Food Network