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This recipe is by Virginia Heffernan and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Skinless, boneless chicken breasts with a creamy mushroom sauce with vermouth, cream, and sage.
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Get Black-Bottomed Butterscotch Pots de Creme Recipe from Food Network
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If you love chocolate chip cookie dough straight out of the batter bowl or in ice cream, you'll love this next recipe! A small piece goes a long way! It's well worth the work!
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Get Cuatro Leches Cupcakes Recipe from Food Network
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A light sponge cake soaked with a mixture of three kinds of milk. This is the BEST Tres Leches recipe I have. It is a very good cake recipe and the cake should be very moist.
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Get Peach Cobbler Cupcakes Recipe from Food Network
cooking.nytimes.com
Don’t mistake this impressive layer cake for a modest banana bread It’s a billowing, head-turning dessert covered in white swirls of coconut frosting Roasting the bananas before mashing them into the batter for intensifies their flavor, while the toasted coconut adds sweetness and crunch
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Get Bon Voyage Baked Alaska Recipe from Food Network
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With a fudgy brownie bottom and rich layer of pumpkin cheesecake, these bars are on the must-make list for fall.
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A rich macaroni and cheese casserole made with sour cream, butter, and two kinds of Cheddar cheese is ready in less than an hour but is fancy enough for a holiday dinner.
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Topped with a rich cream sauce, these bacon-wrapped chicken breasts are rolled around a mild, cheesy filling. Perfect with a side of fettuccini.