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A creamy turkey casserole using cream of mushroom soup is a great way to use leftover turkey for weeknight dinner.
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Yellow cake bars are frosted with a shortening and evaporated milk filling in this homage to the famous snack cakes.
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This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
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White chocolate and Kahlua® take this creme brulee to another level. This rich, creamy coffee-flavored dessert is sure to wow your guests.
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Your mac-and-cheese supper gets an upgrade when you use short penne pasta, sharp white Cheddar cheese, and bacon to make a deluxe version of this comfort dish.
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Mac and cheese gets a big flavor boost with the addition of basil pesto sauce and crumbled bacon.
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Large chunks of toasted pita stay delightfully crunchy in this bread salad, laced with white anchovies and topped with a garlicky sour cream dressing.
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Orange juice-infused gelatin holds together this festive cranberry salad featuring a winning combo of bananas, walnuts, Granny Smith apple, and celery.
cooking.nytimes.com
Savory pies and tarts are go-to dishes at Thanksgiving They can be made well in advance and they make a great main course for guests who are not eating turkey We chose this recipe from Kathy Patalsky, a vegan blogger in Los Angeles, to represent the savory pie in our Vegetarian Thanksgiving series
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If you enjoy cooking with sofrito and have tried the all natural fresh frozen Sofrito Verde this recipe is for for you. It is very easy. Eggplant without cheese...
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Get Cornbread Dressing with Sausage, Apples and Mushrooms Recipe from Food Network
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This warming, savory, hearty baked rice casserole was originally meant to be an Indian-style biriyani, but my larder was stocked with Gallic ingredients: mushrooms, thyme, garlic, parsley I switched gears, heading in a French direction It’s a great dish for feeding a crowd and also reheats beautifully, so it’s worth making the entire batch