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cooking.nytimes.com
This recipe is by Regina Schrambling and takes 45 minutes, plus 3 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A cream cheese sandwich spread gets kicked up a notch by adding jalapeno peppers, pimentos, grated onion, garlic powder, and cayenne pepper. Layered with bacon and sliced avocado, it's destined to become a family favorite.
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Get Doughnut Holes With Strawberry Syrup Recipe from Food Network
cooking.nytimes.com
Bacon-and-egg pie is a rustic specialty from New Zealand, here zipped up with a mixture of sriracha and cream Made from whole eggs that hard-cook under a pastry crust lid, with fat chunks of bacon, it is closer in feeling to steak-and-kidney pie, that sturdy pub staple, than to quiche It is terrific picnic fare.
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Assemble an impressive yule log with chocolate wafers, marmalade and whipped cream, garnished with chocolate 'mushrooms' of kisses topped with nonpareils.
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A box of corn muffin mix is the base for this casserole which uses cream-style corn, whole corn kernels and sour cream.
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This recipe combines the best of two fresh mint ice cream recipes I found (one from the NPR site—and one that I just realized was a Chowhound post) and...
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Get Strawberry Buttermilk Ice Cream and Waffle Cones Recipe from Food Network
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Get Garlicky Beef Crostini with Sage Whipped Cream Recipe from Food Network
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Warm up your menu with this spicy Indian-inspired curried tomato soup.
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This savory, well balanced risotto with dried chanterelles and Gorgonzola cheese works well as a main course.
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Get Yellow Fin Tuna Farfalle Recipe from Food Network