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The portobello mushrooms in this vegetarian recipe are stuffed with the caramelized onions, croutons, and Gruyère cheese found in French onion soup.
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A moist carrot cake made with both baby food carrots and grated carrots, plus chopped pecans and coconut, baked in a Bundt pan. Decorate with cream cheese frosting and chopped pecans, if desired.
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This recipe is by Dena Kleiman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Peanut Butter Crunch Protein Pancakes Recipe from Food Network
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A boneless leg of lamb is butterflied, rolled up around a spinach and goat cheese stuffing, and roasted to savory perfection to make a magnificent main dish that's fit for a formal dinner or that special holiday meal.
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By precooking butternut squash in your Instant Pot(R), the skin will slip right off, allowing you to make this quick and flavorful soup in just minutes!
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Very good melt in your mouth cookies. Makes a bunch.
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If you like coconut, this super moist slow-cooker cake is sure to please (three times over)!
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Fish tacos are a staple among California surfers but are often beer-battered and fried. Kerry Simon's healthier, grilled version enriches the guacamole with low-fat sour cream.
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Get Spinach and Ricotta-Stuffed Chicken Breasts with Lemony White Wine Sauce Recipe from Food Network
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Whole, roasted beef tenderloin glazed in a classic Kentucky sauce made with Worcestershire, Major Grey’s Chutney, ketchup, A.1., and Heinz Chili Sauce.
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Zucchini boats stuffed with a mixture of tomatoes, eggplant, and basil makes an eye-catching and tongue-pleasing side dish.