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cooking.nytimes.com
This recipe is by Joanna Pruess and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Gather all the ingredients you need for sweet potato pie, and pull out the ice cream maker. A frozen treat version of sweet potato pie will have your guests coming back for seconds.
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All your favorite Southwestern flavors are present in this easy, cheesy chicken pasta.
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This has always been a crowd pleaser in my home. This is wonderful as an appetizer served on tostadas or even with tortilla chips. Make sure to refrigerate before you serve, it tastes best when very cold. I like to serve on tostadas with a thin layer of mayonnaise for a nice refreshing lunch.
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This is a traditional baked lasagna that is a favorite in our family. Ground beef, cottage cheese, and mozzarella make it rich and filling.
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Easy stuffed mushrooms with a cheesy filling make a quick, savory appetizer.
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Forget run-of-the-mill cheesecakes ... try this no-bake cheesecake with gelatin and an optional fruit topping--it's been impressing folks for generations!
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Cherry pie filling and frozen blueberries make this an easy fruit pie for any season.
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Strawberry, chocolate, and vanilla striped cake . . . it's quite delicious!
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Potatoes, onion, and mushrooms are tossed together with onion soup mix and butter, then grilled in foil, creating an easy side dish.
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This flavorful taco treat is a perfect snack to enjoy while mobile. Picnics and block parties are perfect venues for Taco in a Bag.
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This classic fresh basil and cherry tomato pizza is ready in half an hour.