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This holiday season is a great time to update your mashed potato side dish with this version incorporating plenty of butter and smooth mascarpone cheese for a really special treat.
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A rich and caramelly-tasting frozen butterscotch pudding pop.
cooking.nytimes.com
Rose water adds a delicate, floral note to this otherwise traditional pound cake Two teaspoons is just enough to stand up to the smoky flavors of a light toasting on the grill Serve it all with a peach compote, also with a touch of rose water, for an elegant warm-weather treat.
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A chunky carrot mash with sautéed leeks for added flavor.
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Make these dreamy and creamy spuds.
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Butterscotch chips and brown sugar are the characteristic ingredients in this baked bread pudding.
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Mushroom sauce can be done with any type of stock, but I used beef stock here since I'm going to be serving with meatloaf.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This quick beer bread recipe is flavored with yeasty pilsner, spicy pickled jalapeño peppers, and sweet corn kernels. It makes a great side for chili, or a snack...
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Baklava uses phyllo dough stacked with honey and nuts to make a sweet Mediterranean dessert that everyone will love.
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These butter-infused scrambled eggs with lobster have just the right balance of decadence and kick.
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Update the classic grilled cheese sandwich with bacon, red onion, and avocado pepperjack cheese for a buttery, savory treat.