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Gruyère, sour cream, Dijon and dry mustard, cayenne, and Parmigiano make this golden, browned soufflé a treasure trove of delight to those waiting to dig in.
cooking.nytimes.com
The cake is three layers of devil’s food with a fourth one crumbled over the icing, artfully if your cake is neat, desperately if it’s not Crumb topping is a great mask for many of the aesthetic problems a cake might have.
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Dust off your slow cooker and make a pot of creamy, tangy egg noodles, rich with sour cream, cream of mushroom soup, cottage cheese and Parmesan, and spicy with Worchestershire, garlic powder, hot pepper sauce and a dash of paprika.
cooking.nytimes.com
This recipe is by Anthony Tassinello and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Game Night Punch Recipe from Food Network
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I make this dish for guests when I am low on time. Everyone always raves about it! This is great served over cooked pasta of your choice.
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For each drink, combine 4 ounces of mixer with 2 ounces of vodka in a cocktail shaker with ice; strain into a chilled martini glass.
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Summer fruit gets saucy.
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This is a tasty soup on-the-go. With tons of veggies and protein, it's also quite wholesome. I almost always have the ingredients in my pantry or freezer, and...
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Great old family recipe of ours. Don't be put off by the jalepeno's, have passed along to many freinds over the years and always get great feedback.
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Get Tagliatelle del "Magnifico" Recipe from Food Network
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Get Street Corn Recipe from Food Network