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cooking.nytimes.com
This recipe is by Joanna Pruess and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This simple recipe uses fresh blueberries and cream cheese to deliver bar cookies which taste like blueberry cheesecake.
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These tender popovers "pop up" nicely in the oven and hold a delicate cream filling dotted with fresh chopped strawberries. If you do not have a popover pan on...
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Packed with flavor, this Creamy Lemon Chicken and Rice recipe can be prepped and on the table in 20 minutes, and will quickly become a family favorite!
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Water chestnuts and corn flakes give added texture to this blessedly easy-to-make item.
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This recipe came from my great grandmother's family who came from Sweden somewhere near the end of the last century. NOTE: You can also add 1/3 cup unsweetened cocoa to this recipe. It makes the cookies taste like brownie cookies.
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Pretty pinwheel appetizers are layered with ham, avocado, and green pepper. Use a jalapeno pepper if you like a little spice.
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The slow cooker makes it easy to prepare this delightful dish. Potatoes, Cheddar and ham are slowly cooked in a creamy sauce.
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Banana rice pudding with whipped cream is a quick and easy Japanese dessert that is not too sweet but just enough for dessert.
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I made this up one night when I had leftover pork roast that I had cooked in my slow cooker and frozen. Pork, broccoli and rice with a hint of curry. It's very homey and easy to make ahead of time.
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Perfect side dish for your holiday gathering. Just add Smithfield® bacon.
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Lots of sugar and half-and-half make this pie's filling sweet, rich and creamy.