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Shrimp, parsley, basil and thyme simmer in a dreamy garlic and cream sauce for a few brief moments before being tossed with hot pasta and Parmesan cheese. Season to taste and serve to a happy dinner party.
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Even non-cheesecake fans enjoy these rich and creamy butterscotch cheesecake bars with a buttery graham cracker crust.
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Spaghetti noodles are tossed with peanut butter, tamari, and Thai chili sauce for this quick, Asian-inspired meal for one.
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This recipe for simple braised leeks with thyme and parsley makes for an elegant side dish.
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This recipe is by Craig Claiborne And Pierre Franey and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Espresso, cocoa powder, a hint of cayenne, and frothed Almondmilk make a warming, dairy-free latte for a chilly day.
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Grandma Bagnatori’s tomato sauce is a combination of sweet tomato paste and rich porcini broth, a perfect coating over her potato gnocchi.
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Try this delicious recipe for Boston cream donuts: basic yeast donuts filled with vanilla custard and glazed with chocolate glaze.
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This recipe substitutes hard-boiled chicken eggs for duck eggs to create a salty and funky egg salad.
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Get Mango Summer Rolls with Ginger-Peanut Sauce Recipe from Food Network
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Peanut butter, chocolate, white chocolate, butterscotch, and rice cereal are swirled in this crispy tiger-striped fudge everyone loves.
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Oat bran, almond flour, coconut oil, and nuts combine in these chewy cookies which get their sweetness from dried figs, not added sugars.