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Add Caribbean sizzle to your summertime drink repertoire with this rum-based cocktail combining orange and pineapple juices, coconut rum, vanilla liqueur, and grenadine syrup.
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This recipe is by Kay Rentschler and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Mouthwatering scallops and spinach, topped off with a rich Parmesan cheese sauce, baked until bubbly and delicious!
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This Alfredo is made with half-and-half, whole milk and egg yolks -- oh, yes, and Parmesan cheese.
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Balsamic vinegar adds a delicious zip to easy bruschetta.
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The classic hot dip updated with Gruyère cheese and crunchy panko breadcrumbs.
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Shiitake and cremini mushrooms pair up with fresh thyme in this rich, vegetarian risotto. It takes time, but good risotto is always worth the effort!
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This creamy salad dressing recipe made with mayonnaise, sour cream, Parmesan, pepper, and garlic is great on wedge salads or as a dip for vegetables.
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Get Roasted Pasilla Peppers with Corn and Cotija Recipe from Food Network
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Fresh pasta sheets are topped with bechamel and a meaty, slow-cooked Bolognese sauce in this authentic recipe for an epic 8-layer lasagna.
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A mixture of butter, mayonnaise, garlic, sage and oregano is spread on a baguette. Lightly toast the baguette under the broiler, and enjoy with any meal!
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Get Barbecued Mahi Mahi with Yellow Pepper-Cilantro Pesto Recipe from Food Network