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cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes About 3 hours 15 minutes, plus overnight prep. Tell us what you think of it at The New York Times - Dining - Food.
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This simple and flavorful side dish uses cream cheese, Cheddar cheese, and jalapeno pepper to boost canned corn to new heights.
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This classic serving sauce takes very little time and is oh so worth it. Perfect with seafood, vegetables, eggs, or poultry.
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This chocolate, coconut, and dulce de leche pie, inspired by the flavors of Girl Scout Samoas® cookies, is a rich and delectable dessert.
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Condensed potato, shrimp and oyster soups are heated with cream, thyme and white pepper for an easy seafood soup.
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Get Poblano and Pepper Jack-Stuffed Chicken Breasts with Ancho Chile Cream Sauce Recipe from Food Network
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A light and fluffy cherry chiffon pie made with canned sour cherries.
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Chocolate sandwich cookies are crumbled and folded into a white chocolate fudge for a sweet treat during the holiday season.
www.delish.com
*~feel the magic of the unicorn~*
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Sweet English peas with a tangy horseradish, sour cream, and mayonnaise dressing.
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This quick fruit dish with a bit of added crunch is always fun to make with kids.
www.chowhound.com
Pour an easy and flavorful mushroom gravy recipe over your next meatloaf. Using cremini mushrooms, Marsala wine, beef broth, and heavy cream, Chowhound's recipe...