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cooking.nytimes.com
This is a variation of a dish sometimes called "company potatoes," popular in the postwar kitchens of the 1950s, made with canned condensed soups and frozen hash browns Maura Passanisi, of Alameda, Calif., shared it with The Times as a tribute to her grandmother, Florence Sweeney, who originally served it as a Thanksgiving side dish Ms
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Feta is the unexpected MVP in this cheesy baked dip.
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This basic cookie dough recipe skips the eggs and instead uses sour cream in its base to keep them soft and moist.
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Cubed chicken, yogurt, sour cream, chives, and of course, tarragon. Just before serving, toss on a handful of toasted almonds.
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This recipe was developed during my college days when I was broke and starving. The morning after an all-nighter, I checked the food storing device and found...
Ingredients: egg, bacon, white rice, soy sauce, water, rice
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Get Cherry-Chocolate Coffee Cake Recipe from Food Network
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Hearty beef and barley stew with mushrooms and root vegetables. Perfect cold weather stew!
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Fresh berries and sweetened whipped cream are layered in parfait glasses to make this easy and light-tasting summer dessert.
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A cherry crisp using sour pie cherries that has an oatmeal crunch topping. This is delicious warm from the oven with ice cream. Fresh, frozen, or canned cherries may be used.
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Get Caramelized Onion Dip Recipe from Food Network