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This is a marvelous apple tart that can be made in a pie plate or tart pan if you have one. A frangipane filling really brings together the flavors of fall, and the apples create a beautiful design.
cooking.nytimes.com
O.K., this is a little bit of a project, but not too taxing for an adventurous home cook How about making your own pâté for the holidays Ask the butcher to grind three-fourths of the meat medium, and one-fourth very coarse
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No cans here! Fresh mushrooms, onion, and herbs with frozen green beans, sour cream, and cheddar cheese make this a delightfully tasty twist on the traditional casserole.
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Thinly sliced deli turkey, bacon, avocado and garden-ripe tomatoes make a perfect summertime sandwich.
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This classic Monte Cristo sandwich recipe combines the sweet flavors of French toast with ham, turkey, and cheese. While there are many variations, we pan-fry...
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I own a small catering business and also raise money by selling Soups throughout the year for Relay for Life, which benefits the American Cancer Society. One...
cooking.nytimes.com
I’ve been finding all sorts of uses for finely chopped broccoli crowns lately (see my burgers from a couple of weeks ago) I make a broccoli and goat cheese spread for this sandwich I briefly steam the broccoli, chop it finely and mash it with the goat cheese
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These fluffy, soft rolls made with butter and love stay soft for days.
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Tender cabbage shreds, diced potatoes, and smoked kielbasa bake together in a creamy casserole for a hearty and delicious yet simple Mennonite-style main dish.
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Fruity and creamy, with a bite of onion for contrast--and made in a jiffy using salad dressing, onion soup mix, and apricot jam.
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This appetizer dip recipe is made with fresh crabmeat, Cheddar cheese, and horseradish in a mayonnaise base.