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This rich and cheesy soup uses both heavy cream and half-and-half for a really creamy texture. It's perfect for a cold night!
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Kidney and pinto beans are added to a mixture of ground beef, onions, and green peppers cooked with packets of taco seasoning and ranch dressing in this tomato-based soup.
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Southwest cooking at its best. Two different kinds of beans are zipped up with picante sauce, cilantro, garlic and tomato, and then layered between a stack of flour tortillas. Pop into a hot oven and 40 minutes later it emerges - seven layers of delight.
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A medley of apples, raisins, orange zest, apple and orange juices are simmered in this family version of mincemeat. Make the filling in advance and refrigerate until ready to use, or bake immediately in a double-crust pie. If desired, stir 1 to 2 tablespoons of brandy into the filling to enrich the flavors.
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This classic Monte Cristo sandwich recipe combines the sweet flavors of French toast with ham, turkey, and cheese. While there are many variations, we pan-fry...
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Yummy oatmeal cookies with chocolate chips, raisins and pecans!
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Yams are baked with butter, sugar, evaporated milk, eggs and spices, and topped with a mixture of butter, brown sugar and sugar frosted corn flake cereal.
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A yummy cake with a margarita flavor and cream cheese frosting, this is fun for Cinco de Mayo or just a party.
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Smoked salmon takes center stage folded into mayo, lemon juice and McCormick® Guacamole Seasoning Mix. Serve with crackers, crusty bread, sliced apple or pita chips.
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This recipe is by Barbara Kafka and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These 3-layer Nanaimo bars have a crushed sandwich cookie crust!
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In one family's traditional recipe, an easy-to-make cranberry sauce is prepared in a food processor blending cranberries, oranges, apples, and pecans.