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Using 2% milk gives this rustic soup just a little bit of creaminess without all of the fat. You can easily make it vegetarian by substituting the chicken broth with vegetable broth.
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This recipe is by Florence Fabricant and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Crepes with Blueberry Stuffing and Rhubarb Compote Recipe from Food Network
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Spinach, mushrooms, feta, and Swiss cheeses fill this moist veggie quiche with flavor. Add sausage if you like. The recipe is easily doubled.
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The maple flavor shines through without being overpowering in this recipe, adapted from the Samuel Sewall Inn, in Brookline, Mass It’s more of a traditional scone, not cakey and soft, but crumbly and robust — strong enough to stand up to a slathering of Irish butter They’re best served warm, on a fall morning, alongside a cup of tea or a strong cup of coffee.
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Make brunch a leisurely affair with casseroles you can assemble the night before.
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Mini cheesecakes stuffed with chocolate chips and mini marshmallows are covered in a marshmallow frosting in these decadent s'mores treats.
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This is my spin on a popular creamy cheese fondue. Have fun with it and incorporate the cheeses and veggies you like. Serve with veggies and bread sticks.
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Cube steaks, breaded with a seasoned flour and crushed cracker coating, then pan-fried, are a high-energy version of the traditional recipe.
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For a low-carb dinner, try this chili casserole that uses leftover chicken, diced green chile peppers, and Cheddar cheese.
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Any dried fruit can be substituted for the raisins. Be sure the cookies are completely cool before storing in an airtight container.
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Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables.