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Restaurant-style potatoes au gratin are baked with heavy cream and topped with Cheddar cheese.
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Firmly in the camp that buffalo sauce makes everything better.
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The batter for these tender and crunchy yeasted waffles is mixed the night before you make them, giving them a delicious tangy flavor.
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Every ingredient in this dip is there for a reason.
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Sweetened condensed milk is a serious red velvet game-changer.
cooking.nytimes.com
Penne alla vodka is the perfect recipe for easy entertaining: short pasta is easier to cook in quantity than long strands and the sauce is amusingly retro -- think 1960s Rome, where the dish originated But it is seriously good.
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Double coconut cake made with shredded coconut and coconut milk is a delightful treat to serve with a cup of coffee.
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This classic side dish is so easy, there’s no reason to buy the frozen version.
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Get White Pepper Cherry Cookies Recipe from Food Network
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These yummy rolls aren't really biscuits, but they're named after rolls I used to get at my local bakery. My family thinks they're sweet enough without icing, but a simple powdered sugar one would be nice.
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Milky and sweet, this delightful bread pudding gets drenched in a creamy vanilla-laced sauce. Serve warm.
cooking.nytimes.com
A 3 1/2 pound bird should roast in 55 to 60 minutes, while a 4 1/2 pound bird requires 60 to 65 minutes If using a basket or a V-rack, be sure to grease it so the chicken does not stick to it If you don't have a basket or V-rack, set the bird on a regular rack and use balls of aluminum foil to keep the roasting chicken propped up on its side.
Ingredients: roasting chicken, butter