Search Results (362 found)
cooking.nytimes.com
This recipe is by Bryan Miller and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Light, crunchy, round, buttery balls, with chopped nuts in them, coated with confectioner's sugar. These look nice when placed on a tray in the mini paper cupcake liners.
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This recipe comes from Maine and is EXCELLENT! These cakes are so yummy they almost melt in your mouth! They're great served with a seafood pasta salad, boiled potatoes, or fresh steamed veggies.
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Crab meat and crushed crackers mix with mayonnaise, eggs, and seafood seasoning to make a large batch of homemade crab cakes in just a few minutes in this recipe.
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Black beans and sweet potatoes are spiced up with jalapenos, cumin, and garlic, then broiled in the oven for a cake that's less fat but just as flavorful as the fried kind.
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You can serve this dish with a quick, creamy sauce: Mix Greek-style yogurt with chopped dill, lemon juice, and salt to taste.
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This recipe for Molten Lava Cake proves that Idahoan Mashed Potatoes don't have to be saved for just savory applications!
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This is a family recipe that's been made at Christmas time by at least 4 generations. This year will be the first for number 5!!! 'Bubba' brought it with her when she came from Lithuania. I pass it on in the true spirit of this season!
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A quick and easy crab cake that features buttery round crackers, tarragon, green onions, and red pepper flakes.
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Simple and tasty pan fried salmon cakes! Just salmon, eggs, onion and black pepper. Mix it all up, shape into patties and you are ready to go! Great with macaroni and cheese.
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Leftover mashed potatoes join forces with Cheddar cheese and crumbled bacon to make a main dish out of yesterday's side dish.
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This recipe is delicious, quick and easy. It goes great with green beans, and is the perfect way to use left over mashed potatoes. Serve with green beans for a quick supper or eggs and toast for a hearty breakfast.