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A rich chowder made with white kernel corn, fresh cracked crab meat, and green onions in a soup base of whole milk and half-and-half.
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Rich yeast dough filled with cinnamon-sugar, pecans, and currants creates a pastry that looks like a schnecken, or snail.
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Seasoned boneless pork chops are served with a creamy shallot and mustard sauce creating a quick weeknight dinner. Serve with a nice green salad.
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Broccoli and cauliflower are baked in a cheesy cream sauce for a warm and comforting side dish.
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Doctor a bottle of barbeque sauce with vinegar, brown sugar, garlic powder, and red pepper flakes and pour it over chicken in a slow cooker for an easy and delicious main course.
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The addition of beer makes this pot roast extra moist. Serve it with some crusty bread--you'll want something to soak up all that delicious gravy!
cooking.nytimes.com
Roasting is one of my favorite ways to prepare cauliflower, and I have always loved preparations that pair the vegetable with coriander seeds I use coriander seeds and cinnamon to season the tomato sauce that I toss with the roasted cauliflower and sautéed red onions, then add a couple of eggs beaten with goat cheese.
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This is a simple appetizer that is great for breakfast or brunch we make them every year for Christmas morning brunch.
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Water chestnuts, bacon, and a sweet-and-savory soy marinade make up these easy hot appetizers.
Ingredients: shoyu, sugar, water chestnuts, bacon
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This cooling, flavorful Indian dish is perfect as an accompaniment to grilled meats.
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A roux-thickened soup base made with chicken bouillon granules, half-and-half, and white wine serves as the background for shrimp and crab meat in this bisque seasoned with onion and white pepper.
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Warm up a chilly evening with this hearty bake of ground beef and ziti pasta in a tasty tomato cream sauce flavored with brown gravy, half-and-half, dried spices and two kinds of cheese.