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This recipe came to me when I was doing a Spanish themed party for a Hemingway book. Everyone LOVED the sauce so much I try to make it all the time. However, if you don't like bleu cheese, I wouldn't try it. I also substitute whiskey for the brandy, or any liquor that isn't sweet.
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Baked zucchini 'fries' are actually coated in an almond-Parmesan cheese coating and baked until crisp and golden brown.
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When buying watercress, look for bunches with bright, glossy green leaves that haven't begun to wilt. Store in a plastic bag, in paper towels, up to 5 days.
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Get Mount Chevrest Recipe from Food Network
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Cook up a pan of Italian sausages, layer them in hoagie rolls with hot peppers, onions, and cheese for a hearty and satisfying meal.
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Great crab cakes with lots of flavor and spice. Serve with a crisp white wine!
cooking.nytimes.com
This showstopper of a dessert is everything traditional s'mores are – chocolatey, gooey, crunchy – in grown-up, travel-friendly pie form It is not difficult to make, but it does take some time, so set aside a few hours to make and assemble all of the worthy parts Ultimately, what you end up with is a chocolate pudding pie in a graham cracker crust, topped with a blanket of homemade marshmallow that's browned to perfection.
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When I was growing up, my mom never ever made meatloaf and I always wanted to try it. I started experimenting with different recipes and I finally came up with the best meatloaf I have ever made!
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Get S'mores Bars Recipe from Food Network
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All the flavors of beloved S'Mores in a cereal bar!
cooking.nytimes.com
This version pays tribute to the classic green bean casserole but upgrades its components The cream of mushroom soup is replaced with crème fraîche and sautéed mushrooms; bacon and Gruyère are added to the mix; fresh green beans stand in for frozen (though you could use frozen in a pinch); and bread crumbs swap in for the Ritz crackers.
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Green bean casserole can get lighter with reduced fat, reduced sodium soup, a cracker onion topper, and some slivered almonds for crunch. Serving casseroles is a cinch when your dish is lined with Reynolds Wrap® Pan Lining Paper.