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cooking.nytimes.com
Light yet rich, this magical dessert is like the grown-up version of the chocolate pudding pie of your youth It requires a bit more work, but nothing terribly taxing Just whip melted chocolate, butter and eggs into a mousse, and then pour it all into a chocolate cookie crust
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Cocoa quickies are quick and easy, no-bake cookies made with milk, butter, sugar, cocoa, oats, and coconut.
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This thick and creamy lobster bisque spiced with paprika, Cajun seasoning, and sherry makes an elegant first course at a dinner party.
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Get Easy Almond Sticky Buns Recipe from Food Network
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Crawfish, onions, green bell pepper and garlic, seasoned with cumin and Worcestershire sauce, cooked etouffee style. Serve over rice.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This traditional recipe makes a savory filling for pierogi with sauerkraut, mushroom, and onion.
Ingredients: sauerkraut, butter, onion, mushrooms
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Bring some excitement back to breakfast by dressing up your scrambled eggs with rich Asiago cheese, onions, crispy peppers and the robust flavor of Margherita® Genoa or hard salami.
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To prep chicken breasts ahead of time and avoid dryness, try this special technique that keeps the wing joint attached, as popularized by vintage airlines and revived by Chef John.
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Homemade macaroni cheese is always a hit! In this recipe sliced cheddar cheese is layered over elbow macaroni. A milk and flour mixture is poured over the macaroni and cheese, and then it's baked. It's as easy as that!
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Moist and delicious cornbread with corn kernels, cream and corn flour.