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cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Alfredo sauce brings a rich, creamy twist to an old favorite. Serve this hot dip with bread sticks, chips or crackers.
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This recipe uses both evaporated milk and sweetened condensed milk for a very rich taste.
cooking.nytimes.com
Basic pancakes are simple to throw together and are guaranteed to delight a crowd But go one step further, separating the eggs and beating the whites, and you turn the ordinary pancake into something almost soufflé-like These also contain ricotta, for extra richness that doesn't weigh the pancakes down.
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The cheese balls add a change to your pasta dinner. This is a great recipe that I got from my father. He made these while I was growing up and I loved them, now I want to share this with everyone.
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A tasty soup with mushrooms and quinoa; great as a first course or a wonderful accompaniment to a salad or sandwich for a meal.
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This simple, creamy chicken salad with avocado uses sour cream instead of mayonnaise.
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Unlike Mexican quesadillas, the Salvadoran version is a moist, sweet pound cake flavored with Parmesan cheese and topped with sesame seeds.
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Plenty of eggs and cream keep these pancakes fluffy, while almond and coconut flours keep the carb content low if you're on the keto diet.
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For a dessert with an impressive presentation, try this spiced pumpkin cake roll filled with cream cheese frosting.
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This cake recipe uses cherry pie filling and sliced almonds to help deliver a very impressive cake with a simple glaze!
www.chowhound.com
I always wondered what could I possibly make with ground chicken that wouldn't be better with ground beef. Ground chicken is like the diet coke of ground meat...