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Sweet canned corn is tossed in a homemade balsamic dressing and balanced out with spicy arugula and goat cheese.
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Fresh apricot compote is swirled with cheesecake filling in this hand-held dessert.
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A few extra seasonings, warm beer, and some Parmesan cheese add savory flavor to an easy pizza dough made from scratch.
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This is a potato salad that has a mashed potato kind of texture. I was experimenting for the 4th of July and my family and friends loved it.
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Inspired by the Dale family mom and dad work at Ellas making sure all our food is safe to eat this comforting pasta dish is easy to make and topped with cheesy breadcrumbs.
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This one is a salad that has a great combination of sweet and sour. It is great with chicken or any simple entree. I am always trying to make up new, crazy, salads and this one has been a work in process for 10 years. The fresh dill is not a necessity if you have a hard time finding it but if you do care to splurge on fresh herbs, it adds a great flavor!
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Fresh shiitake mushrooms, sauteed in garlic and onion, is simmered in a reduction of wine, stock and cream, then tossed with delicate strands of angel hair pasta and served with a dusting of Parmesan and parsley.
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This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference.
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Tender, cheese-filled tortellini turns this hearty bean and vegetable soup into a family favorite.
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This cheesecake is kosher for Passover with a chocolate macaroon crust. Great for a Seder dessert. Very rich.
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Strawberries dipped in sweetened cream cheese and colored sugar for an easy, sparkly snack.
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This exotic fruit from Southeast Asia is noted for its pungent smell and nutty, slightly sweet flesh. Used as fresh, canned or frozen puree, durian adds subtle flavor to a standard creamy cheesecake baked in a prepared graham cracker crust.