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cooking.nytimes.com
This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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At the end of their wine-and-cheese parties, Cheesewhizzes Helen Jane Hearn and Natalie Wassum gather any leftovers to make an incredible mac and cheese later in the week.
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Get Easter Bonnet, Part Two Recipe from Food Network
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This delicious, bite-sized Halloween treat is sure to be a hit!
cooking.nytimes.com
Pasta and sausage are a combination that usually suggests a dense, heavy tomato sauce But it can also mean the very opposite Sausage, used in small amounts, can contribute to a relatively light, almost delicate pasta sauce
www.allrecipes.com
This recipe will turn liver haters into converts. Very simple! The three things that will set your liver above all others are: 1) soak in milk, 2)turn liver as little as possible and 3) don't overcook!
Ingredients: beef liver, milk, butter, onions, flour
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Chocolate-covered frozen bananas are a great summer treat. Ripe bananas have a wonderful creamy consistency when frozen, and the rich chocolate coating is delicious.
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Shrimp in a cream sauce that is flavored with reduced beer. A completely unique flavor that is addictive as hell. I have made this for 20 years now, and everyone...
Ingredients: shrimp, beers, butter, flour, heavy cream
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Smoky and sweet with a hint of heat, here's a twist on a classic grilled cheese sandwich with roasted raspberry chipotle sauce.
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Scrumptious mushroom rice! Simple as can be!
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Get Creamy Leek and Corn Orzo Recipe from Food Network
Ingredients: orzo, leek, butter, corn, parsley leaves
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A quick and tasty take on green beans that’s a great weeknight side dish.