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This is a traditional bread pudding in which blended egg and milk are poured over cubes of stale bread and raisins and then baked in a moderate oven.
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Zucchini and yellow squash are tossed with lemon, butter, salt, and pepper for a nice light summer side dish.
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This mixture of basil, lemon juice, mustard and garlic adds a wonderful texture and flavor to grilled shrimp. You won 't want to prepare them any other way.
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A summertime favorite, banana splits are a classic frozen treat no one can resist. Homemade butterscotch sauce and freshly whipped cream takes these kid-friendly desserts to a more sophisticated level.
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If you are lucky enough to get your hands on some fresh huckleberries, this is a wonderful recipe. Lemon zest adds a little extra kick!
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Spread a symphony of Bartlett pears, caramelized shallots, and thyme over garlicky, toasted baguette to make a gourmet appetizer crostini.
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This ravioli recipe is filled with egg yolks and a creamy ricotta-Parmesan cheese mixture, and is served with a bacon, sage, and brown butter sauce.
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This monkey bread recipe adds bananas to the classic treat using buttermilk biscuit dough.
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A cookbook-ready money-shot of mussels.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Potatoes boiled in chicken broth are pureed with a thin cream sauce in this dill weed seasoned soup.
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A healthy egg-white frittata recipe with shrimp, tomato, and spinach.