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Cajun-seasoned chicken breast stuffed with a cottage cheese and spinach mixture, then baked in butter. Serve with tossed salad, if desired.
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David Kinch playfully combines two New Orleans classics: chicory coffee and beignets.
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Get Pan Fried Sea Bass Recipe from Food Network
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On Sundays, we brunch.
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Get Dessert Pizza Recipe from Food Network
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Gift Salted Caramels and be forever loved.
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Espresso powder adds nice depth to this classic chocolate frosting.
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Dried figs are poached in port to make a luscious Portuguese-inspired sauce. Ruby port provides the best color, but tawny will also taste good.
Ingredients: figs, water, plus, lemon, chicken, olive oil, butter
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This recipe is by Elaine Sciolino and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These 'cat's tongues' are delicate buttery cookies made with a cookie press or pastry bag. The ends are dipped in semisweet chocolate. The cookies can also be sandwiched together with chocolate.
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Get Oyster Stew Recipe from Food Network
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You can turn leftover Buffalo chicken wings and blue cheese from game day into breakfast or brunch with this quick and easy omelet recipe.