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cooking.nytimes.com
This recipe is by Craig Claiborne and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This cheesy pull-apart bread is made with refrigerated biscuit dough and jalapeno peppers for an easy spicy treat.
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A chocolate version of the Mexican Wedding Cookie.
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Capture the flavor of cheese blintzes in this golden kugel of egg noodles mixed with sour cream, cottage cheese, and farmers cheese.
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The cake in this recipe has a top layer of apple wedges, making it a hit for all ages. It's caramelly delicious in every way.
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When the leeks get large, put them in the slow cooker with some potatoes and half-and-half for a delightfully creamy chowder.
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These cake-type of cookies with chunks of pineapple and coconut are sure to hit the spot every time.
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These icky-cute mice feature three kinds of chocolate: semisweet in the creamy, cakey center and white and bittersweet in the crisp chocolate shell.
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Make ordinary salmon extra special by topping it with a pistachio crust. It is on the table in under 30 minutes for a quick weeknight meal or dinner party entree for guests.
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Tender, thin crepes are rolled up with berry-flavored cream cheese, sliced into pinwheels, and served cold. Just perfect for a breakfast in bed, Mother's Day, or to treat your Valentine.
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This technique keeps the meatloaf moist, while fortifying the sauce with its flavorful drippings. Regardless, this technique will work with just about any meatloaf recipe out there.
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Coconut, caramel, and nuts elevate plain popcorn into a special party snack.