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cooking.nytimes.com
Paul Arguin, an epidemiologist, relaxes by making pie This one, with its generous amount of fruit and sweetness from maple syrup, won the blueberry-division prize in the 2017 National Pie Championships A few tricks raise it above other blueberry pies
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Get Creamy Parmesan Mustard Dip Recipe from Food Network
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Get Beef Stroganoff Recipe from Food Network
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This is the BEST I have ever tasted, but not for the fat conscious.
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 20 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A creamy comfort food dressing made with mayonnaise, sour cream, vinegar, brown sugar and honey.
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Sour cream and raspberry preserves are the key ingredients that make this raspberry lemon cake super moist with every bite.
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This creamy imitation crab dip is made with cream cheese, mayo, and sour cream. A lovely cold and creamy crab dip. Fantastic served with butter flavored crackers. We never have any left!
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Flour tortillas are filled with pineapple, sour cream and Cheddar cheese, then smothered in enchilada sauce and more cheese.
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Zucchini is parboiled, seeded and stuffed with a mixture of cream cheese, sour cream, Parmesan cheese and garlic.
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A popular tropical fruit native to Mexico, the Caribbean, and Central America, soursop tastes a little like creamy strawberries with a hint of pineapple and maybe coconut.
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Red potatoes are smashed together with a warm cream-butter mixture and sour cream for a rich side dish perfect for holiday dinners.