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Pie crust pastries filled with potato, onion, rutabaga and pork, then buttered and baked to a golden finish. Very easy to make. These freeze really well for a quick lunch. Use diced beef instead of pork, if desired.
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This simple pork roast is first rubbed with onion soup mix, covered in cranberry sauce, then slow-cooked to tender perfection in this sweet and savory twist on the traditional pork roast.
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This prawn soup with eggplant, bok choy, and green beans is is very easy to prepare and yet is flavorful. It can be served with rice, or even as a simple one-pot meal.
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Surprisingly good noodles made with instant ramen, peanut butter, chile paste, and lime juice.
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Potatoes are mashed with cream cheese, ranch-style dressing mix, sour cream and butter.
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Butter and cream cheese provide the rich taste in this deliciously dense pound cake.
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Lots of garlic butter and Parmesan guarantee intense flavor in this baked chicken.
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Lightly browned sea scallops complemented by a smooth brown butter sauce with fresh tarragon. All you fans of tarragon, this is the recipe for you!
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This moist bread made with pumpkin butter, cinnamon sugar, and topped with toffee bits is an easy-to-bake treat perfect for the fall season.
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A splendid concoction of cubed apples and pears, dried cranberries, a bit of flour, honey, and lemon juice is spooned into a baking pan, and then covered with a crumbly butter and nut mixture. Forty-five minutes later, the crisp is brown and beautiful.
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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.