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This recipe is by Christine Muhlke and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Juicy, warm chicken breasts baked in a crunchy pecan and garlic flavored coating sit on a bed of crisp romaine lettuce. Dried cranberries and mandarin oranges add a sweetness that is balanced by the tanginess of crumbled blue cheese. Ranch dressing ties the dish together to make a wonderfully light, filling salad.
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French toast topped with sweetened cream cheese, strawberries, and blueberries. Start your 4th of July with a red, white, and blue breakfast!
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This Ham and Asparagus Quiche is terrific for a springtime brunch, Easter dinner, or even just a weeknight meal. Make it up to three days ahead and serve it room temperature or warmed up.
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An easy strawberry angel food trifle made with cream cheese and whipped topping is as soft and dreamy as a cloud.
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A fruit-filled cherry gelatin salad has a layer of mini marshmallows and a fluffy cream cheese topping.
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Cooks who love intensely flavored ingredients of Mediterranean cuisine--garlic, basil, sun-dried tomatoes, feta cheese--will enjoy these savory chicken breasts wrapped with flaky puff pastry.
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Rhubarb custard bars with a shortbread crust and cream cheese topping are the perfect dessert to make with extra rhubarb from your garden.
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I'm glad my mother gave me this recipe. I think it's better than regular pumpkin pie, because it doesn't have a really strong pumpkin taste.
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This loaded breakfast skillet with potatoes, bacon, onions, eggs, and Cheddar cheese makes a hearty and delicious breakfast or brunch dish.
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Sautéing onions and shrimp in bacon drippings infuses this company-worthy fettuccine with a pleasant smoky flavor.
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This classic 7-layer salad, made with peas, Cheddar cheese, hard-boiled eggs, and bacon, is always a hit at potlucks and get-togethers.