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This recipe is by Dorie Greenspan and takes 10 minutes plus cooling. Tell us what you think of it at The New York Times - Dining - Food.
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Creamy chicken, veggies and pasta star in this one-dish meal that you can make ahead up to 24 hours in advance. Or freeze it uncooked until you need it. In place of the canned green beans, you can substitute 16 ounces of mixed veggies, frozen or thawed. If frozen, you'll need to extend the cooking time by about 15 minutes.
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Get Mushroom Quesadillas with Succotash Recipe from Food Network
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Get Smoked Turkey Leg and Green Bean Salad Recipe from Food Network
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Caramel from scratch is easy! And apples dipped in delicious homemade caramel sauce are perfect for Halloween!
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A rich and creamy home made mushroom soup that is topped with toasted bread and shredded cheese for a comforting home-cooked meal.
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These elegant individual souffles make a wonderful ending to a special dinner. Serve with raspberry sauce and fresh raspberries, if desired.
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A homemade buttermilk biscuit tops the fresh berries of this home style cobbler.
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You'll love this recipe for whoopie pies, making chocolate cookies with marshmallow cream filling.
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This sticky Lebanese confection is made with dry farina (sometimes known as Cream of Wheat®), baked to a golden brown, and drizzled with sweet orange blossom water syrup.
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This vegan chocolate mousse is a beacon of hope for even the most self respecting 1000 calorie mousse devotee. Everything comes to the party to create the perfect...
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Better have several copies of this recipe on hand when you serve them! These moist, flavorful, delicious brownies are simply out of this world, possibly heaven.