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A butter cake mix helps make this cake with cinnamon, brown sugar, and pecans fairly quick and easy to achieve.
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Sauteed mushrooms make a wonderfully savory filling in these chicken rolls sauced with heavy cream.
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Grace Parisi creates her own version of this frozen mousse: an easier-to-make alternative to ice cream.
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This is a rich and sweet yet surprisingly simple soup that is wonderful served hot with crusty bread or cold with a dollop of sour cream.
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In 1973, as a young immigrant from Austria, the now world-renowned Chef Wolfgang Puck had never eaten sweet potatoes. Thought too sweet for his palate, he decided to add apples for a sweet and tangy taste. The result? This original (and tart) take on a Th
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Quick, easy, delicious zucchini bread. Freezes very well so no fear with the overflowing garden veggie. You may omit the walnuts if you wish.
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My mum who is from Russian used to make the stuffing as a main meal. I turned it into a pie and the result is heavenly!!
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Chicken and hard-boiled eggs are blanketed with a sauce of creamed soup and buttermilk for a smooth, comforting casserole.
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Dessert muffins with a special strawberry-cream cheese surprise inside!
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These tassies are great. I don't make them a lot because I can't stop eating them! ENJOY!
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