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These thick, spicy chicken burgers taste just like Buffalo wings!
cooking.nytimes.com
A classic crumbler like Vermont Creamery’s fresh goat cheese can be swirled into a creamy tomato bisque just before serving, enriching the soup and preserving the occasional lemony crumb
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Fall in love with these cinnamon spiced cupcakes! Apple butter adds a whole new twist.
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Chicken stuffed with a cheesy broccoli and mushroom filling. Serve with a salad and roasted potatoes for a complete and satisfying meal.
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Chef Jason Franey of Seattle's Canlis makes this sweet and tangy summer soup by marinating fresh peaches overnight with dried apricots, honey, vinegar, and olive oil and then pureeing the mixture.
www.chowhound.com
Starting with frozen puff pastry takes care of the hardest part of this brunch dish.
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I adapted this from a couple different recipes, one from a Derby Day recipe (since I was born and raised in Louisville, KY, home of the Kentucky Derby) and the...
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Canned artichokes take this Greek Pizza to the highest pillar and have one of the highest levels of healthy anti-aging, disease-fighting antioxidants.
cooking.nytimes.com
Eggs can be baked on a bed of almost anything -- cooked spinach and sliced tomatoes come to mind immediately -- but the trick in every case is to avoid overcooking The consistency of baked eggs should be like that of fried eggs, with a barely cooked white and a soft, runny yolk.
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These juicy lamb burgers are filled with goat cheese, roasted garlic, fresh rosemary, chipotle chiles and glazed with maple syrup. Serve on ciabbatta bread with a side of oven roasted potato wedges with italian herbs and pesto aioli.
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In this pumpkin roll, fresh lemon juice and self-rising flour are used in the spiced pumpkin cake batter. The cake is filled with a cream cheese frosting and rolled. Serve cut into slices which show the spirals.