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Two classic comfort foods combined to make one hearty and very satisfying casserole.
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Chef John's Italian chicken-broth-based soup with shreds of whisked-in cheese and egg mixture is ready to serve in less than half an hour. Best served with crusty Italian bread.
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Rich cheesecake topped with marzipan carrots takes warm spices and cream cheese icing (carrot cake's best features) and reinvents them.
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Cute mini phyllo pastry shells are filled with a fluffy combination of lemon curd, cream cheese, and whipped cream to make elegant treats all ready for you to decorate as you please.
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This porcini-Parmesan salt recipe uses dried mushrooms and Parmesan cheese to add umami flavor to plain kosher salt.
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A classic chicken preparation with a touch of tang.
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In this decadent lasagna, store-bought fresh pasta sheets are layered with wild mushrooms in a creamy wine sauce.
cooking.nytimes.com
This recipe is by Melissa Clark and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is authentic north Mexican chili sauce. It is an excellent sauce to use for slow cooking cubed pork or beef, but it is absolutely the best for enchiladas...
www.simplyrecipes.com
Barbecue sauce made with Dr. Pepper soda, onion, tomatoes, orange juice, vinegar, honey, and cayenne. Great with pork ribs or brisket.
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Jazz up ordinary pork chops by serving them with an easy, scrumptious sauce made with creamy poblano and queso soup and some milk. It adds fabulous flavor to perfectly seasoned chops. Plus, you can have this delicious meal on the table in just 25 minutes!
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Fiery hot habanero peppers -- 15 of them! -- make this volcanic hot sauce something to remember. Use rubber gloves to chop and seed the fiendish pods.