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Get Cherries Jubilee Recipe from Food Network
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Get Spicy Lobster with Fettuccine and Anchovy Breadcrumbs Recipe from Food Network
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Get Chilled Creamy Cucumber Soup Recipe from Food Network
Ingredients: cucumbers, yogurt, garlic, honey, lemon
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It's easy to make this crustless spinach and mushroom quiche - most ingredients are mixed in a blender. Stir, pour, and bake.
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Creamy fish chowder! With cod, or firm white fish, Yukon Gold potatoes, onions, clam juice, and cream.
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Add new flavor to lamb with berbere, a staple spice blend used in the cuisine of Ethiopia and Eritrea.
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Serve this recipe for simple roasted rack of lamb rubbed in rosemary and thyme for a special occasion, complete with a side of potatoes.
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Get Ring of Fire Grilled Chicken Recipe from Food Network
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Mexican chicken pozole recipe, pozole blanco, traditional dish of Guerrero, Mexico, made with hominy, chicken, and several garnishes.
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Strawberries and blueberries under a drizzle of cream has long been an Independence Day favorite, but when Jean Hewitt introduced this recipe in 1968, it was as an alternative to another Fourth of July favorite: “The first red, white and blue dessert that comes to mind is watermelon and blueberries with ice cream, but for those who prefer something a little different, there is a recipe for strawberry and blueberry shortcake with ricotta sauce Pitchers of clear, cold iced tea are all that have to be added.” The original recipe called for bran breakfast cereal, but we’ve adapted it with wheat bran, found in the bulk section of the grocery store, which gives this shortcake its rustic, colonial feel.
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Forgot to thaw the chicken breasts? Just drop them in the slow cooker with Italian dressing, later adding cream cheese, herbs, and soup, and you have a tasty chicken dish that begs for rice or pasta accompaniment.
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The filling for this pie is a thick and creamy custard studded with raisins. There's sour cream, sugar, nutmeg, eggs, lemon juice and a bit of cornstarch in this filling. Once it's cooked and stirred until thick, it's poured into a prepared pie shell. The pie is then topped with a lovely brown sugar meringue.