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Condensed potato, shrimp and oyster soups are heated with cream, thyme and white pepper for an easy seafood soup.
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I had this at a party at a colleague's house. I've loved cheese grits for years, but these are by far the best I've ever had.
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This simple recipe combines cream, butter, marshmallow creme, white chocolate and orange extract to make this classic favorite.
cooking.nytimes.com
This recipe is by Sam Sifton and takes 35 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Skirt steak is marinated in a mixture of miso paste, vinegar, garlic, and brown sugar, then grilled for a tender and flavorful Asian-inspired dish.
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Traditional potato-leek soup gets a little kick with the addition of hot sauce for a spicy and warming side or main dish.
cooking.nytimes.com
Mushrooms are the most versatile of ingredients, with a meaty texture and a rich, deep flavor ideal for vegetarian dishes When raw, they’re elegant and delicious; when cooked, they become substantial They are as welcome in a classic French omelet as they are in an Asian stir-fry
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Mint, rum, lime juice, and ice are mixed in a blender creating a blended mojito so you don't have to spend time muddling the mint!
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Fresh corn kernels, crumbled bacon and sour cream bring delicious flavor to these quick deep-fried corn fritters.
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You will melt over these penguins.
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After a wild night marinating in a slightly sweet soy sauce and lemon-lime mixture, sirloin steak chunks are skewered with veggies and grilled. You'll want to make these again and again!