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cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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French toast rolls made with a banana-cream cheese filling are a quick and easy, portable breakfast. Serve with whipped cream, syrup, or alone!
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This classic fettuccine alfredo recipe uses Parmesan cheese, cream, and butter to make a rich, satisfying pasta dish.
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Put the ooh-la-la into your French toast by using real brioche, the eggy, buttery bread from France. Unsweetened strawberry sauce helps cut the sweetness, and whipped cream amps up the richness. It's a special French toast for a special occasion.
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This simple pasta dish uses smoked salmon and is lightly dressed in a cream cheese sauce.
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Chocolate, vodka and coffee - delicious! Seattle here we come!
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This healthier version of traditional alfredo sauce uses less butter and cream. The addition of zucchini adds color, flavor and texture.
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Get Rob's Smoked-Salmon Saltine Brei Recipe from Food Network
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Fat free sour cream adds a smooth richness to this beefy spaghetti casserole.
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Get Mushroom Gruyere Grilled Cheese Recipe from Food Network
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Thanks to one bottle of Blue Moon beer, this cake has a super moist texture and punched up flavors of orange and chocolate.
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A spicy crema with cilantro gives these crunchy fish tacos a kick.