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Boneless chicken breasts are marinated in buttermilk before being coated with seasoned stuffing mix and baked until crisp and brown.
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This recipe is by William L. Hamilton and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A simple, rich dish from Chef Tom Colicchio.
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This loaf would make a great Italian submarine sandwich, or you can just load it up with lots of Italian cheeses and fresh and pickled vegetables.
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Chocolate cupcakes topped with prepared frosting are covered with toasted coconut and a few colorful egg-shaped candies to make cute Easter birds'-nest cupcakes.
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This kid-approved snack has crescent roll dough filled with Asian pear slices, peanut butter, and Cheddar cheese for a sweet and savory lunch or after-school snack.
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This German-inspired one-skillet dinner combines smoked sausage slices, potatoes, sauerkraut, ale and whole grain mustard for a quick and hearty meal.
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Peanut, caramel, and chocolate layers on a shortbread-cookie base.
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Use a box of spice cake mix, eggs, oil, raisins, and walnuts to make these quick and easy cake mix cookies.
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Chunks of breakfast sausage are baked into these easy muffins. Serve with a drizzle of syrup!