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Here's a side dish which our family loves! Originally submitted to ThanksgivingRecipe.com.
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A mixture of ground beef, diced tomatoes with green chile peppers and condensed cream of mushroom soup is baked inside a crust of nacho-flavor tortilla chips and topped with melted cheese.
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Now you don't have to choose between your two favorite desserts.
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Get Spinach-Feta Crescents Recipe from Food Network
cooking.nytimes.com
A good blancmange will have a slight wobble but not be so firm that it feels (as Amanda Hesser once wrote) like “eating a rubber ball.” I like the amount of gelatin here; if you don’t, decrease it by ¼ teaspoon and say a prayer, which will probably be answered Your chosen mold doesn’t matter: I have used tart pans and spring-form pans and old blancmange molds, which are easy to find (or at least fun to seek).
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A crowd favorite at SF Food Wars’ 2009 Mac Battle Royale with Cheese.
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Creamed corn, bacon and evaporated milk are the key ingredients in this easy chowder.
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The cream cheese alfredo is delicious.
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Simple to make for daily lunches or party fare, these roast beef roll-ups, layered with spinach leaves and Cheddar cheese, have added zing from horseradish and Dijon mustard mixed with a cream cheese spread.
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This ultra-creamy and cheesy spaghetti can be yours in just 15 minutes.
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Cream soup is combined with green beans and corn then topped with a cracker crumb crust to make an irresistible holiday side dish.
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Two kinds of smooth gelatin -- red currant and panna cotta, which is made with cream -- are topped with currants and blueberries.