Search Results (22,533 found)
www.simplyrecipes.com
Delicious, rich and creamy crab bisque, made with fresh cracked Dungeness crab meat, and stock made from the crab shells.
www.simplyrecipes.com
Festive celery salad, perfect for entertaining! With sliced celery, dates, blue cheese, topped with maple-glazed hazelnuts.
www.allrecipes.com
Whole wheat couscous, kale, cannellini beans, and almonds make a hearty vegetarian meal even meat-eaters will enjoy.
www.allrecipes.com
This lightly sweetened yeast bread features the luxurious taste of creamy white chocolate chips enlivened with cinnamon. Your bread machine easily produces this treat.
www.chowhound.com
A classic creamy chicken and mushroom spaghetti recipe. You will need a yellow onion, cremini mushrooms, thyme, cooked chicken, milk, and Parmesan.
www.allrecipes.com
Parsnips pan-fry to golden brown sweetness with butter and plenty of black pepper in this simple, flavorful recipe.
Ingredients: parsnips, butter, salt
www.chowhound.com
A recipe for rich, creamy, New York–style cheesecake that's great on its own or topped with honey-soaked kiwi.
cooking.nytimes.com
The classic Sicilian cassata is a spongecake layered with creamy sweetened ricotta, a heavenly combination Though usually topped with colorful candied fruits, this summery version is covered with ripe red berries Ideally, the spongecake should be made a day ahead and the cassata assembled at least several hours in advance
www.foodnetwork.com
Get Lamb and Rice Stuffed Peppers Recipe from Food Network
www.allrecipes.com
Tiger prawns are butterflied, brushed with butter and Parmesan cheese, then broiled. This is a family favorite for home movie night; it's quick and easy and kids like the 'finger food' style.
www.delish.com
Rich cheesecake topped with marzipan carrots takes warm spices and cream cheese icing (carrot cake's best features) and reinvents them.
cooking.nytimes.com
This recipe is inspired by a dish served at a pinot noir dinner at Bar Boulud, one of the chef Daniel Boulud’s restaurants There, a whole wild striped bass was swaddled in fresh fig leaves and stuffed with fresh black figs in a red wine sauce The brooding sauce bathed velvet figs, and its earthy depths made the already succulent fish a fine partner for some excellent bottles of red