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Combine avocados and the convenience of microwave cooking to create a taste of old Mexico for a quick yet hearty meal.
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This creamy mushroom soup is seasoned generously with dill, paprika, parsley, and lemon juice. Sour cream is added at the end of cooking, making the soup very rich and filling.
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Cranberries and raisins are folded into a sweet bread pudding batter for a colorful dessert for holidays and special occasions. It makes a great breakfast strata, too!
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This beef and barley soup is made with carrots, onions, celery and mushrooms, topped with sour cream.
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This recipe was submitted by Real Women of PHILADELPHIA contestant April Slayden.
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Dijon mustard, cider vinegar, and celery salt add flavor to a tangy dill dressing that coats chunks of red potatoes and hard-boiled eggs.
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This light and fluffy tres leches cake recipe uses four types of milk and is topped with whipped cream, making it extra moist and delicious.
cooking.nytimes.com
The market tomatoes, green beans, peppers, cucumbers and lettuces were irresistible, and we would have been happy to dine on this iconic Provençal salad every day I’m making the anchovies optional in this recipe, but they are always included in the authentic salade niçoise.
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This chicken pad Thai's creative ingredients like peanut butter put a spin on the traditional Thai flavors.