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A box of corn muffin mix is the base for this casserole which uses cream-style corn, whole corn kernels and sour cream.
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Sourdough toasts are topped with artichoke hearts, Roma tomatoes, and black olives. The crostini are sprinkled with Parmesan cheese and toasted in the oven for a warm, savory appetizer.
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I love Nicoise Salad and I love sandwiches. I am also lazy so this creation works for me.
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Fried shrimp and cardamom-chile sauce with herbed crema are sensational on flatbread.
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Chicken sausages served on potato buns and topped with mustard-flavored mashed potatoes and your choice of condiments will put the fun in hot dogs.
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Thin pieces of chicken are coated in a zesty lemon breading and baked in this quick and easy baked chicken schnitzel recipe.
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This recipe is by Nancy Harmon Jenkins and takes 6 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Macaroni and Cheese Recipe from Food Network
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This sweet, cardamom flavored braid is sprinkled with pearl sugar just before baking. My family is Swedish, and ever year we make this recipe just in time for Christmas. We always enjoy it especially on Christmas morning.
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At his restaurant Spruce, chef Mark Sullivan uses guanciale (pork jowl) to add salty richness to the dish. At home, use bacon, which costs less.
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Get Jen's Sweet Potato Bisque Recipe from Food Network