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This recipe is by Julie Powell and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Baked pork chops, cabbage and potatoes with a creamy chicken sauce.
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A cream cheese and pineapple filling is spread in the bottom of an unbaked pie shell, then sprinkled with pecans which are covered with a mixture of corn syrup, sugar and eggs in this layered fruit and nut dessert.
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Get Onion and Goat Cheese Tartlets Recipe from Food Network
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The ultimate slow-cooker breakfast.
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Seasoned chicken breast strips layered with tortilla strips are baked in a creamy sauce with tomatoes and corn and topped with shredded Mexican cheese blend.
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Get Ooey-Gooey Turtle Bars Recipe from Food Network
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This shrimp pasta dish with cream, white wine, and basil is ready in under 30 minutes. You can use frozen or fresh shrimp and any pasta shape you like.
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Get Easy Chicken & Cheese Enchiladas Recipe from Food Network
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This chocolate version of a Mexican classic dessert uses boxed Swiss chocolate cake mix and a homemade chocolate whipped cream.
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A tasty blend of ranch and blue cheese salad dressings gives this hot and cheesy chicken buffalo dip a flavorful twist. Serve with scoop-style corn chips and celery sticks.
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I am a pastry chef and I have developed many desserts that can be served at Passover. This shouldn't be prepared just for the holiday - it's great all year long! Garnish with any seasonal fresh berries.