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This chicken taco soup made in the Instant Pot® is made without cream, but when you blend it, the soup takes on a creamy consistency thanks to Cheddar cheese.
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Cinnamon, pecans, and vanilla come together in this recipe for French toast pecan cookies that will receive many compliments.
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This brown rice pilaf is seasoned with onion, celery, raisins, fresh ginger, cumin, coriander, black pepper, and soy sauce.
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Aunt Rose's creamy custard cheese pie, enjoyed with coffee and conversation after an Italian Sunday dinner!
cooking.nytimes.com
This recipe is by Melissa Clark and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Moist and wonderful chocolate brownies, no frosting needed. These are perfect right out of the oven!
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These lemony treats use lemon zest and fresh lemon juice to deliver a high-quality version of a classic dessert.
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I took my grandmother's basic, but delicious, recipe and improved it. Very creamy and cheesy! Unlike any you've ever tasted!! Well worth the prep time. Get all the ingredients together first and it will be a cinch to prepare.
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This is a lighter version of pasta carbonara. For people who want the flavor but not the bacon, smoked salmon is the perfect substitute!
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This cake from Karina Gowing, the pastry chef at Arrows Restaurant in Ogunquit, Maine, is perfection for anyone who loves frosting.
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Noodles are topped with chicken and broccoli, then baked in a casserole with a white sauce and 2 kinds of cheese. This is an easy to make recipe that is great for potlucks, church gatherings, holidays, or outside gatherings.
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Soy sauce and sugar, added to a bit of vinegar and oil, stir up into a dandy dressing that tops this broccoli/romaine salad. Lightly toasted ramen noodles and chopped walnuts are sprinkled on before serving.