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Chicken, green beans, and wild rice are baked with cream of mushroom soup and mayonnaise in this comfort food recipe.
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Fried rice is best made with rice that's been refrigerated, so it's a great way to use leftover rice. In this reicpe rice is stir fried with snow peas, onions, bean sprouts, eggs and soy sauce.
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William Werner likes carrot cake but was curious to experiment with the classic. So he added cocoa to the batter, resulting in this moist loaf with a chocolaty crumb topping.
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A thick and hearty homemade chili with a kick. Serve topped with a dollop of sour cream, shredded cheddar and buttery crackers. You can't stop at just one bowl!
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GOOEY SEDUCTIVE BREAD PUDDING WITH CARAMEL SAUCE AND A SECRET INGREDIENT!
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Rich and creamy pumpkin flan gets a makeover by substituting low-fat milk and half-and-half for the cream.
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Recipe for Spicy Thai Lime-Ginger Soup, as seen in the February 2008 issue of 'O, The Oprah Magazine.'
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Get Candy Bar Ganache Rice Pudding Recipe from Food Network
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A rich French macaron recipe with vanilla–white chocolate ganache.
Ingredients: heavy cream, vanilla bean
cooking.nytimes.com
I begin many of my rhubarb recipes by briefly poaching thick slices in a sugar syrup with the seeds and pod of a vanilla bean (Don’t be alarmed by the amount of sugar; it’s mostly drained off.) It’s a method I learned from the pastry chef Jacquy Pfeiffer Once poached, the rhubarb has many uses, both sweet and savory
Ingredients: sugar, vanilla bean, rhubarb
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This is a super easy lunch dish loaded with fresh greens and veggies. I have eaten this, or a version of it almost every day for lunch for the past five years...
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Get Guinness Float Recipe from Food Network