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Get Hash Brown Casserole Recipe from Food Network
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This recipe is by Merrill Stubbs and takes About 15 minutes, with 24 hours' infusing, and 3 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Broccoli-Kaffir Lime 'Souffle' with Its Salad Recipe from Food Network
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Can mac ‘n’ cheese be haute Yes, in the hands of Maximo Lopez May, the executive chef of Wall & Water at the Andaz Wall Street Hotel in Manhattan, who adds exotic mushrooms “It only works if the mushrooms are great,” he said, “so go for elegant ones, like chanterelles or trumpets.” If your budget doesn’t allow for those, then use oyster mushrooms, hen o’ the woods or cremini
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In this recipe, which was featured in The Times in 1989, the chef Edna Lewis suggests braising chicken over hominy with a mélange of aromatic vegetables to make a one-dish meal that is both light and filling When the bird is cooked, its juices meld with the vegetables to make a thin sauce that can be thickened with cream Hominy can be found in the canned-vegetables aisle of your supermarket.
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Simple, simple, simple! This frozen hashbrown and canned soup recipe is the perfect side dish because it takes almost no preparation time, leaving your hands free for the main dish!
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If you're not afraid of a little red food coloring, this ganache-drizzled cheesecake is a delicious low-stress holiday dessert.
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Get Creamy and Tangy Mashed Potatoes Recipe from Food Network
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Get No-Bake Avocado Cheesecake Recipe from Food Network
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Cream of potato soup and canned cream-style corn become the base for this comforting, creamy crab bisque.
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Fill your favorite crepe recipe with this creamy lemon filling. Top with raspberry sauce, and garnish with fresh raspberries.