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cooking.nytimes.com
This impressive and wonderfully moist layer cake is less sweet than the usual coconut affair, thanks to a tangy cream cheese frosting on top and dose of orange juice in the batter This is a great dessert to make in advance You can bake the cake layers up to 3 days ahead and store them, well-wrapped in plastic, in the refrigerator
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Get Roasted Chicken with Roasted Garlic Sauce and White Truffle Oil with Herbed Potato Puree Recipe from Food Network
cooking.nytimes.com
This creamy, pale yellow risotto is studded with chewy fresh corn kernels, making for a nice mix of textures Making your own corn stock deepens the flavor of this dish, but if you don’t have the time, chicken stock will work The dish is also pleasingly light, for risotto — finishing the dish by folding in airy whipped cream adds richness without also adding heft
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This salad features all the flavors you'd expect to find in a baked potato, like Cheddar and bacon, but with cauliflower instead of potato.
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An easy recipe for twice-baked sweet potatoes with bacon.
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Warm and soothing corn chowder with the salty bite of crisp bacon. This warms up well in the microwave and even tastes better a day old. I also freeze it in small batches. This makes a big pot of chowder but, it can easily be cut in half.
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Corn is simmered in a creamy bacon sauce in the slow cooker for a make-ahead side dish.
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Get Cheesy Refried Bean Casserole Recipe from Food Network
www.delish.com
Roasting tomatoes and shallots gives them a rich meaty flavor that's fantastic with the blue cheesestudded beef tenderloin here.
www.allrecipes.com
These are a favorite in our family. Mushroom caps are stuffed with a rich crabmeat filling and baked.
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Your family will love these crispy, baked chicken nuggets. A double dose of ranch dressing is sure to keep them begging for more.