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These are a soft, delicious, sugar cookie but with a hint of buttermilk. A friend of mine gave this recipe to me years ago and my family loves them so much that I have a hard time keeping them in the cookie jar! You can sprinkle the tops of these with a little granulated sugar just before baking or ice after completely cooled.
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Get Cucumber and Ginger Mignonette Recipe from Food Network
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A great cheesecake made with ricotta cheese AND cream cheese!
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Peanut butter, chocolate, white chocolate, butterscotch, and rice cereal are swirled in this crispy tiger-striped fudge everyone loves.
cooking.nytimes.com
Sometimes I get bored with broccoli — but then I use it in a risotto, and it’s like a completely new vegetable The diced stems retain a nice texture that contrasts with the tender flowers Make sure to slice the flowers thin for the most delicate results.
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We're cheesing out over this pepper jack dip.
Ingredients: butter, flour, heavy cream, pepper
cooking.nytimes.com
This classic risotto is flooded with fresh herbs at the very end of cooking Serve it as a main dish or a side Use a combination of sweet herbs and vivid-tasting salad greens, like wild arugula.
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Sweet mini pepper halves are filled with a savory blend of sprouted rice, Italian sausage, marinara sauce, and shredded cheese for pretty and delicious appetizer bites.
cooking.nytimes.com
Craig Claiborne and Pierre Franey brought this recipe to The Times in 1988, when a properly-made risotto was still a relatively new dish for the home cook It would make a wonderful meatless main dish or as an accompaniment to roast chicken or grilled steak.
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Brownie batter and cheesecake batter are the perfect duo in this clever brownie-cheesecake cupcake recipe.
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Get Sam's No.3 Kickin' Green Chili Recipe from Food Network
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This chiffon cake is made with vegetable oil, keeping it moist, while the caramel flavor makes it delicious!