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Shrimp, Edam, and mushroom make this an elegant quiche. I use Red Hot Dutch Edam to give this a spicy kick, but if you can't find it, use regular Edam and spike it with red pepper flakes instead.
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Made with Greek yogurt instead of mayonnaise, this light ranch dressing is a tasty addition to wraps and salads.
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A big ice cream sundae made with vanilla, chocolate, and strawberry ice cream, bananas, toppings, and candy sprinkles gets a dramatic finish with optional lit sparklers. Say the Pledge of Allegiance before serving!
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Ranch dressing is a midwestern classic! This is a must-have recipe that works as a dip for fresh vegetables or can be used as a salad dressing.
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Dessert Nachos Recipe from Food Network
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Egg noodle casserole recipe with seasoned ground beef, Southwest vegetables, tomatoes and cheese.
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Get Pumpkin Truffles Recipe from Food Network
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Although this dessert is best made immediately before serving, it can be assembled before dinner and refrigerated for up to one hour. If possible, use seedless jam, which won't require the straining in the first step.
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Get Thyme Pasta Frittata Recipe from Food Network
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This baked blueberry cheesecake features a buttery graham cracker crust and a blueberry topping that's not too sweet.
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Get Bratwurst with Sauerkraut and Apple-Potato Hash Recipe from Food Network