Delicious pieces of chicken and sliced mushrooms in a creamy sauce full of flavour.
Sour cream pound cake with a triple extract blend of lemon, orange, and vanilla baked in a bundt pan. Dense, buttery, and incredibly moist with a fine, velvety crumb.
Filete Albanil is a Mexican bricklayer's steak: sliced beef tenderloin simmered in a smoky pepper-tomato puree with mushrooms, garlic, oregano, and red wine. A rustic one-skillet main.
Homemade chocolate-glazed caramels with pecans, topped with melted milk chocolate. Cooked to firm-ball stage for a chewy, buttery candy that cuts into neat squares.
Old-fashioned sugar cookies made with butter and oil for a tender, melt-in-your-mouth crumb. Rolled in sugar and pressed flat, these bake up with soft centers and lightly crisp edges. Makes 3 dozen.
Turtle swirl cheesecake on a chocolate wafer crust with semi-sweet chocolate ribbons, butterscotch drizzle, and toasted pecans. Marbled, dense, and unapologetically rich.
Creamy chicken and rice casserole with water chestnuts, celery, and crunchy almond-cornflake topping. Make-ahead freezer meal that feeds a crowd.
Skillet cornbread made with stone-ground cornmeal and buttermilk, sizzled in hot butter for crispy golden edges. A Southern cast-iron classic from the famous Dairy Hollow House inn.
Ciuffetti pasta with porcini mushrooms in a creamy white wine sauce with garlic, basil, and parmigiano. Earthy, elegant Italian vegetarian main.
Roasted pork shoulder on sauerkraut with juniper berries, grated apples, white wine, and bay leaves. A hearty German-style pork and kraut dish with deep, rustic flavor.
Famous Bundt rum cake made with yellow cake mix, vanilla pudding, and dark rum in both the batter and a buttery rum glaze. A boozy, moist party cake with chopped pecans.
A festive red velvet cake made with German chocolate cake mix and sour cream, topped with a cooked flour frosting and handmade marzipan holly leaf decorations.
Awesome recipe! I followed it to a Tee and the cookies came out perfect.
Blueberry sausage breakfast cake with sour cream batter, brown sugar, and chopped pecans on top. A make-ahead overnight brunch bake that goes straight from fridge to oven.
Banana cake sweetened with fruit sweetener instead of refined sugar, with sour cream, chopped nuts, and optional coconut. A naturally sweetened banana cake that bakes in 25 minutes.
Hawaiian bars with a buttery shortbread crust topped with coconut, dried pineapple, papaya, and macadamia nuts. Tropical cookie bars that freeze beautifully.
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