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This recipe is by Florence Fabricant and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Crepes with Blueberry Stuffing and Rhubarb Compote Recipe from Food Network
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Spinach, mushrooms, feta, and Swiss cheeses fill this moist veggie quiche with flavor. Add sausage if you like. The recipe is easily doubled.
cooking.nytimes.com
The maple flavor shines through without being overpowering in this recipe, adapted from the Samuel Sewall Inn, in Brookline, Mass It’s more of a traditional scone, not cakey and soft, but crumbly and robust — strong enough to stand up to a slathering of Irish butter They’re best served warm, on a fall morning, alongside a cup of tea or a strong cup of coffee.
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Make brunch a leisurely affair with casseroles you can assemble the night before.
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Mini cheesecakes stuffed with chocolate chips and mini marshmallows are covered in a marshmallow frosting in these decadent s'mores treats.
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This is my spin on a popular creamy cheese fondue. Have fun with it and incorporate the cheeses and veggies you like. Serve with veggies and bread sticks.
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Cube steaks, breaded with a seasoned flour and crushed cracker coating, then pan-fried, are a high-energy version of the traditional recipe.
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For a low-carb dinner, try this chili casserole that uses leftover chicken, diced green chile peppers, and Cheddar cheese.
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Any dried fruit can be substituted for the raisins. Be sure the cookies are completely cool before storing in an airtight container.
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The recipe for this well loved cake has been altered to reduce the fat content. It uses fat free sweetened condensed milk and an oil substitute. It is not frosted, unlike the traditional cake, but does have a cherry topping.
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Chicken sauteed in white wine, lemon and butter gets a boost from mushrooms in this rendition of a classic.