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Bring a tropical twist to your banana muffins by adding pineapple, coconut, and a rum flavoring to make these pina colada muffins.
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We upgrade a classic steak quesadilla with a spicy green pepper sauce.
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Homemade chicken broth is combined with onion, shallots, potatoes, corn and cream in this simple, hearty chowder.
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A creamy soup made with Brie cheese is a sophisticated starter or a light meal in itself.
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Lavender and lemon work well together and these baked bars are a great example of their partnership.
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This sweet and spicy wine reduction is amazing over baked or grilled fruit, adds a rich tang to sweet vanilla ice cream or jazzes up waffles for brunch. It will impress your dinner party guests with a simple, yet gourmet style sauce.
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Bacon and white wine make this skillet turkey, by Lindsay Ostrom of Pinch Of Yum, a welcome twist on the standard holiday fare.
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Crawfish pie is a famous Cajun dish, and this version is loaded with crawfish tail meat and vegetables, with a hint of heat from cayenne pepper.
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This version of the classic recipe is made with little more than bacon and eggs.
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Greek yogurt adds creaminess to these poppy seed muffins that are perfectly moist and delicious.
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Make sure you pick over the crab meat well to remove any shells for these delicious hush puppies, which come together in a snap The bacon must be cooked before they are assembled, but that’s the only other bit of prep work Keep them warm before serving, and make sure to offer plenty of good butter to gild them.
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This recipe is by Trish Hall and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.