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A smooth lemon custard is cooked up until thick and bubbly, and butter, lemon rind and sour cream are stirred in. The sweet tart filling is then spooned into a pre-baked crust and chilled.
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Impress your guests with this deceptively simple saute of butter, garlic, wine, Parmesan cheese and shrimp. Serve over hot linguine and garnish with chopped parsley.
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This nut loaf is all nuts. I have never met anyone who didn't like it - except for a few nuts!
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Get Classic Dijon Vinaigrette Recipe from Food Network
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Peter Berley serves this stew with Parmesan toasts, which he makes by brushing baguette slices with olive oil, sprinkling on freshly grated Parmesan cheese, then baking in a 375 degree F oven for 5 minutes, or until the cheese is golden brown.
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Dried cherries, amaretto liqueur, and chopped blanched almonds add their flavors to these elegant biscotti. Serve with glasses of dessert wine and cups of espresso or cappuccino for dipping.
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This recipe is by Florence Fabricant and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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A highly flavourful, tangy pasta salad that is incredibly simple, yet decidedly elegant. Perfect for a summer lunch or as an elegant side dish.
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Dill adds fresh flavor to this cured fish.
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This Mexican-inspired black bean salad combines rice, corn, and tomatoes with a spicy vinaigrette dressing. It will be loved by the whole family.
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Homemade cinnamon and vanilla pudding, similar to the Salvadorian version, is a quick and easy dessert for any occasion.