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This recipe is by Julie Powell and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Traditional chicken enchiladas can be labor-intensive to make, but this quick stovetop version has all the flavor of that Mexican favorite, plus a velvety, dippable consistency achieved with convenient PHILADELPHIA Cooking Creme.
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This is a great multi-grain bread with a touch of honey and brown sugar. Quick and easy to prepare in a bread machine, it's our family favorite!
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A classic Salisbury steak in beef and mushroom gravy. This simple, hearty dish will remind you of Sunday dinners at grandma's house. This is my husband's all-time favorite meal. The recipe makes plenty of gravy, so serve with mashed potatoes or buttered noodles.
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The ultimate slow-cooker breakfast.
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Nothing beats a warm bowl of chowder, especially when it's chock full of ham, potatoes, and vegetables.
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Peanut butter-flavored biscotti dipped in chocolate are perfect for having with coffee.
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A simple blend of pumpkin and spices is baked with cake mix, nuts, and drizzled butter.
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A Jamaican cake loaded with fresh ginger and baked in a 9 inch Bundt pan.
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Get Bacon Onion Dip Recipe from Food Network
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A household favorite, I created this recipe after giving up flour, cheese and most sugar. It is a turkey meatloaf with an Italian touch.
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Chef John's recipe for pecan pie has the perfect blend of nuts and sticky toffee filling with a wonderfully crisp crust.