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In Ukrainian kitchens, cabbage leaves are often used as cases for soft fillings. These rolls are a little different, because the leaves are filled with a meat stuffing and not primarily a cereal mixture. This makes them 'holiday' fare. For a different flavor, use tomato juice instead of chicken broth.
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Grated zucchini adds color and moisture to this cornbread dressing with chicken broth, sour cream, and sage.
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Easy and delicious cheesecake. Looks fancy when served drizzled with caramel sauce!
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Crisp sugared tops give way to tender, buttery cookies sandwiching sweet-tart berry jam. Assembled before baking, the stars' rich dough and fruity filling melt into each other.
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Serving them in little dishes means everyone gets their own, and who doesn't love to dig their spoon into their own cute mini cheesecake?!
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This tangy, savory muffin features Cheddar, Parmesan, bacon, chives and garlic. Cream of mushroom soups helps ensure a moist result.
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Breaded chicken fingerlings are fried and served with a zingy horseradish mayonnaise.
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A rich pecan layer cake covered with buttery frosting.
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Get Flatbread With Bacon and Scallion Pesto Recipe from Food Network
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Rigatoni is the featured pasta, of course, with a garlicky tomato cream sauce laden with sweet peppers.
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Fresh sage, sun-dried tomatoes, prosciutto, and cream give this pork tenderloin dish its rich flavor. It's absolutely wonderful and simple! Chopped ham can be used if prosciutto is unavailable.
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This recipe is by Julia Reed and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.