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This recipe is by William Norwich and takes 4 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Country-style milk gravy from a mix is added to vegetables simmered in chicken broth in this soup with Mexican-style processed cheese and green chiles.
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Corn tortillas are rolled around a delicious filling of chicken, creamy poblano soup, salsa and cheese and baked until hot and bubbling. Best of all, it takes just 45 minutes to have this southwestern favorite ready to serve.
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Sandwiches of oatmeal cookies filled with vanilla cream melt in your mouth.
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Use seasoned biscuit baking mix, fresh asparagus, and diced ham to make an easy and savory breakfast or brunch casserole.
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If you can eat bacon for breakfast, lunch, and dinner, why not for dessert? Sprinkle some crispy, salty bacon onto sweet maple cupcakes for one incredible treat.
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Crusty, cakey, and gooey all at once, this pudding cake is simple enough for the kids to make.
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Get Blueberry Coffee Cake Muffins Recipe from Food Network
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Get Creamy Stovetop Bacon Mac and Cheese Recipe from Food Network
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A recipe for a noodle version of kugel that's great as a side or for dessert.
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Coconut curry rice with corn and black-eyed peas is quick to prepare thanks to the frozen corn and canned peas used in the recipe.