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Double the chocolate just wasn't going to cut it.
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Get Stovetop Green Bean Casserole Recipe from Food Network
cooking.nytimes.com
Adding preserved lemon juice to lemon curd is the brilliant brainchild of Samantha Kincaid, the pastry chef of the restaurant High Street on Hudson It adds a complex brininess to what can be an overly sweet citrus custard In this recipe, the curd is lightened with a little whipped cream and used to frost and fill a lemon-flavored angel food cake
cooking.nytimes.com
Pecan tassies are bite-size pecan pies disguised as cookies With a simple crust that’s both tangy and rich, thanks to cream cheese and butter, and a not-too-sweet maple-infused pecan filling, they go down easy and by the handful.
www.chowhound.com
This recipe turns Buffalo wings into sliders, by grilling hot sauce–marinated chicken thighs and topping them with a carrot, celery, and blue cheese slaw.
www.allrecipes.com
Butterscotch chips and pecans combine to make this a rich, dense, buttery cake, perfect for special occasions or a sweet treat anytime.
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Creme fraiche is a thickened, slightly tangy cream, and lends a mellow smoothness to sauces that cannot be replicated. Here it blends with garlic and mushrooms in a sublime sauce over chicken.
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A beef roast simmers in a slow cooker with a mixture of cream of mushroom soup and a collection of vegetables for a hearty one-pot meal.
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Tender chicken breasts are baked with a simple blend of cream of mushroom soup, sour cream, and Worcestershire sauce to make a comforting sauce for egg noodles.
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Corn, sauteed onion, sour cream and grated cheese are combined with a corn muffin base to create this casserole that can be enjoyed alone or as a side to ham or turkey.
www.allrecipes.com
Crema de fruta, a sweet Filipino dessert, layers ladyfingers, custard, and fruit cocktail creating a colorful treat for after dinner.