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This dense, trufflelike cake is made with Irish whiskey and served with whiskey-flavored whipped cream.
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Canned tuna simmered with garlic, onion and bell pepper in sour cream spiced with curry powder.
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This rum cocktail gets its sweet from coconut-flavored syrup and it's sour from lime juice.
Ingredients: rum, sour mix, lime juice, coconut
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Hash brown potatoes are combined with potato soup, celery soup, sour cream, milk, onion and dill, and topped with Cheddar cheese. This is a rich and creamy dish you'll want to serve again and again!
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Tartine au sucre is an exquisitely simple rustic Québécois dessert consisting of thick slices of white bread topped with maple sugar and heavy cream.
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Ground cumin flavors this latin-inspired salad.
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Serve this simple, elegant dip with crudites, such as carrots, fennel, endive, and broccoli.
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This is a yummy fresh summer fruit sauce and because you make it in a slow cooker it doesn't heat up your kitchen!
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Simultaneously whimsical and earthy, this Parsnip Crisp with Apple-Parsnip Mousse and Apple Caramel, adapted from chef Dan Hunter of Brae, is wholly delightful...
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Brussels sprouts are roasted with apples and cauliflower and tossed with golden raisins and walnuts for a sweet and savory side dish.
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This recipe is by Kay Rentschler and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.