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A rich chowder made with white kernel corn, fresh cracked crab meat, and green onions in a soup base of whole milk and half-and-half.
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This creamy and smooth soup with chicken, onion, celery, and Cheddar cheese offers a hint of spice from the buffalo sauce.
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Butter cookies with peppermint pizzazz make the perfect holiday treat. Use crushed candy canes and peppermint extract to flavor the tasty round morsels.
cooking.nytimes.com
This refreshingly cold maple mousse benefits from a comfortable staple, ground dark chocolate cookie crumbs, for its crust The bitter chocolate in the crust and in the sauce gives a stunning edge to the mellow frozen maple cream.
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Firm, delicious grouper tastes fantastic with a Creole-style rub and topped with a crab and shrimp sauce.
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This recipe is so creamy and full of flavor. Can be made ahead. It calls for dry vermouth, but it can be left out or substituted with rice wine vinegar, or even...
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This is a quick and easy way to enjoy stir-fried rice with pork and vegetables at home.
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Buttery little thumbprint cookies have a refreshing creamy lime-flavored center for a different taste and look on your holiday cookie tray.
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This is a great way to use up day-old bread.
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These mini coconut cupcakes topped with passion fruit icing and edible flowers are a tropical addition to your dessert repertoire.
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Rich and creamy baked blueberry French toast with a special blueberry sauce.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 2 hours 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.