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Get Birthday Sheet Cake Recipe from Food Network
Get Birthday Sheet Cake Recipe from Food Network
Ingredients:
butter, sugar, eggs, sour cream, vanilla, lemon, flour, cornstarch, salt, baking soda, heavy cream, corn syrup
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Get Breaded Pork Chops with Warm Apple-Cabbage Slaw Recipe from Food Network
Get Breaded Pork Chops with Warm Apple-Cabbage Slaw Recipe from Food Network
Ingredients:
green cabbage, apple, apple cider vinegar, olive oil, brown sugar, dill, pork, sour cream, dijon mustard, bread crumbs
www.allrecipes.com
These are definitely super nachos with a layering of ground beef, refried beans, Cheddar cheese, olives, and more. It will be a crowd pleaser on game day.
These are definitely super nachos with a layering of ground beef, refried beans, Cheddar cheese, olives, and more. It will be a crowd pleaser on game day.
Ingredients:
beef, taco, water, tortilla chips, cheddar cheese, refried beans, salsa, sour cream, black olives, green onions, jalapeno peppers
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Get Ranch-Style Turkey Chili Recipe from Food Network
Get Ranch-Style Turkey Chili Recipe from Food Network
Ingredients:
poblano peppers, muffins, turkey, cloves, onion, cumin, coriander, white beans, chicken stock, chives, dill, parsley, sour cream, bacon
www.chowhound.com
A classic sour cream chicken enchiladas recipe.
A classic sour cream chicken enchiladas recipe.
Ingredients:
butter, flour, chicken broth, sour cream, tomatillos, green chiles, cilantro, cumin, chicken, jack cheese, corn tortillas, canola oil
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Get Mexican Eggs With Chorizo and Beans Recipe from Food Network
Get Mexican Eggs With Chorizo and Beans Recipe from Food Network
Ingredients:
chorizo, red bell pepper, jalapeno pepper, pinto beans, scallions, eggs, tortilla chips, cheddar cheese, cilantro, avocado, sour cream
cooking.nytimes.com
Take advantage of rhubarb season with this easy dessert Baked and unmolded, this cake resembles a pale pink mosaic atop velvet-crumbed and vanilla-infused cake The rhubarb, which you’ll add in raw, is tangy and tender, firm enough to give you something to chew over
Take advantage of rhubarb season with this easy dessert Baked and unmolded, this cake resembles a pale pink mosaic atop velvet-crumbed and vanilla-infused cake The rhubarb, which you’ll add in raw, is tangy and tender, firm enough to give you something to chew over
Ingredients:
butter, rhubarb, cornstarch, sugar, brown sugar, cake flour, baking powder, salt, lemon, vanilla, eggs, sour cream, lemon juice
www.chowhound.com
A good dessert after a sumptuous main course makes for a perfect ending of a superb meal. But after cooking a handful of main course dishes, it is always better...
A good dessert after a sumptuous main course makes for a perfect ending of a superb meal. But after cooking a handful of main course dishes, it is always better...
Ingredients:
butter, brown sugar, eggs, vanilla, sour cream, brewed espresso, flour, cocoa, salt, baking soda, chocolate chips, confectioners sugar
www.delish.com
The cheesecake pumpkin swirls on these blondies are mesmerizing.
The cheesecake pumpkin swirls on these blondies are mesmerizing.
Ingredients:
cream cheese, sour cream, flour, sugar, vanilla, salt, butter, pumpkin, brown sugar, egg, pumpkin puree
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Get Thanksgiving Turkey with Holiday Rub Recipe from Food Network
Get Thanksgiving Turkey with Holiday Rub Recipe from Food Network
Ingredients:
salt, black pepper, thyme, rosemary, sage, garlic powder, turkey, olive oil, garlic, shallots, flour, lemon juice, sour cream
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Get Bite-Size Beef Wellingtons Recipe from Food Network
Get Bite-Size Beef Wellingtons Recipe from Food Network
Ingredients:
olive oil, beef tenderloin, shallot, cremini mushrooms, parsley, puff pastry, dijon mustard, cream, egg, sour cream, horseradish
cooking.nytimes.com
This classic recipe appeared in a 1963 Times article by Craig Claiborne about the increasing popularity of beef stroganoff (the article featured not one, but two slightly different recipes for the dish.) Mr Claiborne reported that “the meat-and-cream dish is of Russian provenance, likely named for a noted Russian gourmet, Count Paul Stroganoff, a dignitary in the court of Czar Alexander III.” Stroganoff may not be considered haute cuisine any longer, but the rich stew, dotted with mushrooms and laced with sour cream, is still deeply satisfying and the perfect antidote to a chilly day Serve it over buttered parsley noodles.
This classic recipe appeared in a 1963 Times article by Craig Claiborne about the increasing popularity of beef stroganoff (the article featured not one, but two slightly different recipes for the dish.) Mr Claiborne reported that “the meat-and-cream dish is of Russian provenance, likely named for a noted Russian gourmet, Count Paul Stroganoff, a dignitary in the court of Czar Alexander III.” Stroganoff may not be considered haute cuisine any longer, but the rich stew, dotted with mushrooms and laced with sour cream, is still deeply satisfying and the perfect antidote to a chilly day Serve it over buttered parsley noodles.
Ingredients:
flour, salt, black pepper, beef tenderloin, butter, onion, mushrooms, chicken stock, sour cream, tomato paste, worcestershire sauce, parsley