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Cream cheese and pineapple are rolled in walnuts for a traditional cheese ball. Serve with your favorite cracker!
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This hearty broccoli soup includes chopped onion, carrots, and potato.
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With some chicken, a box of corn bread mix, and a few pantry items, you can whip up a tasty Mexican-inspired casserole.
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Get Hash Brown Casserole Recipe from Food Network
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This chicken salad recipe includes grapes, apples, and red onion creating a fruity and savory sandwich filling.
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Kids adore these homemade chicken tenders with honey-mustard!
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Dress up leftover rotisserie chicken with crunchy vegetables, mandarin oranges, and a creamy cilantro dressing to make this Asian-inspired honey-sesame chicken salad.
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Get Chana Masala Recipe from Food Network
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Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways First, it invoked nearly every food trend of its moment: chocolate desserts were an exotic new fix; any respectable grown-up dessert contained rum; mousse suggested that you understood French cooking, or at least pretended to; two cups of cream was de rigueur; and the recipe assumed you owned one of the kitchen’s latest appliances, the home blender Second, the newfangled blender actually did make the recipe a wonder of efficiency: all you had to do was layer the ingredients and blend, and a dinner-party mousse was yours.
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A deliciously simple, yet very impressive seafood pasta dish with cream and Parmesan cheese. Bound to rival your favorite restaurant version of the same!
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Lesser-known white asparagus takes center stage in this easy soup.
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Schaub's in Palo Alto has a marinated tritip called a Fred (named after the store owner's father who invented the recipe and kept it secret for many years...