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cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Serve this simple, elegant dip with crudites, such as carrots, fennel, endive, and broccoli.
cooking.nytimes.com
Something magical happens when you layer crepes with cream to build a cake The flavors intensify, you improve the cream to crepe ratio and there are more crispy edges And then there is the dazzling moment when you present the ethereal cake and slice into it to reveal a whole world of fine rings
www.simplyrecipes.com
It's not a party without 7-layer Bean Dip! This one is made with hot refried beans and topped with cheddar cheese, chilies, tomatoes, avocados, sour cream, and sliced black olives.
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Buffalo is the pasta sauce you never knew you needed.
www.allrecipes.com
You'll need vanilla and almond extracts, instant coffee granules, and, of course, Irish whiskey to make this favorite.
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Cocoa flavored whipped cream, chocolate syrup, condensed milk and cinnamon are frozen overnight for an easy, no-cook ice cream.
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Whip some whipping cream into whipped cream to make the batter for the cake in this easy cake recipe you can frost as you please.
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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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An elegant but so-easy dessert of fresh apricot halves stuffed with sweetened, fluffy mascarpone cheese gets a drizzle of honey-sweetened apricot-balsamic vinegar sauce.
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If you like Irish cream and chocolate, you'll love this recipe.