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Delicious is all I can say.
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Awesome rice cooked in chicken broth, then topped with burnt butter! A family favorite that my Greek grandpa used to make! My dad loves it with plain yogurt on top, and my mother, with buttery tomato sauce. Great with everything!
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A classic creamy chicken and mushroom spaghetti recipe. You will need a yellow onion, cremini mushrooms, thyme, cooked chicken, milk, and Parmesan.
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Crisped rice cereal adds unexpected crunch to these buttery cookies, flavored with salty, nutty Spanish cheese.
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Homemade bread stuffing will be a breeze this Thanksgiving with this crowd-pleasing recipe that calls for onion, celery, sage, and thyme.
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Where there's buffalo sauce, there's happiness.
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This recipe is for great dinner rolls that can also double as sandwich bread. An egg white wash ensures a golden crust.
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Cream cheese, canned crescent rolls, cinnamon, and almonds create this delicious, Mexican-inspired dessert.
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"This is a very old pie, probably invented by people who had little access to fresh supplies such as lemons or cream. Some say that it was the pioneer women who first thought up the idea. The lemon extract in this recipe is a my addition. The original recipe calls for regular vinegar which, for me, gives a bland pie. You can substitute apple cider vinegar, leaving out the lemon extract, for a very good taste. Be sure to let the pie crust cool before filling."
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This recipe is by Craig Claiborne With Pierre Franey and takes About 2 hours. Tell us what you think of it at The New York Times - Dining - Food.