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This creamy and smooth soup with chicken, onion, celery, and Cheddar cheese offers a hint of spice from the buffalo sauce.
cooking.nytimes.com
This refreshingly cold maple mousse benefits from a comfortable staple, ground dark chocolate cookie crumbs, for its crust The bitter chocolate in the crust and in the sauce gives a stunning edge to the mellow frozen maple cream.
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Firm, delicious grouper tastes fantastic with a Creole-style rub and topped with a crab and shrimp sauce.
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This recipe is so creamy and full of flavor. Can be made ahead. It calls for dry vermouth, but it can be left out or substituted with rice wine vinegar, or even...
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These mini coconut cupcakes topped with passion fruit icing and edible flowers are a tropical addition to your dessert repertoire.
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Rich and creamy baked blueberry French toast with a special blueberry sauce.
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Melted candy bars and peanut butter in a fluffy frozen no-bake pie.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 2 hours 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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If you want a cake that tastes like caramel, try this cake recipe with a caramel icing.
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Get Andouille and White Cheddar Cheese Grits Recipe from Food Network
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Crisp layers of hazelnut dacquoise are sandwiched with whipped cream and decorated with chocolate.
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This tasty seafood salad is comprised of real shrimp and crab meat tossed with crunchy vegetables and some fresh jalapeno for zing!