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Creamy broccoli cheddar soup with hearty pearl barley, garlic, and skim milk. High-fiber, lower-fat comfort in a bowl that's thick, cheesy, and deeply warming.
The pound cake is so moist, buttery and soft, it is a great dessert at any time!
Jeweled candied fruitcake loaded with dates, candied pineapple, whole cherries, and 2 lbs of pecan halves. More fruit and nuts than batter. A stunning holiday gift cake.
Cindy Schweitzer of Muskego offered this cherry twist on melt-in-your-mouth finger cookies.
[NOTE: for a no sugar variation, substitute same amount of white grape juice concentrate or apple juice concentrate for brown sugar.]
Flour-dredged chicken breast simmered with artichoke hearts, garlic, oregano, and fresh lemon juice. A bright, rustic Italian skillet dinner ready in 40 minutes.
Egg-free chocolate cake layered with a ganache filling loaded with sliced Snickers bars, then frosted in glossy chocolate and crowned with chopped peanuts. If you've ever wanted to hide a candy bar inside a cake, this is your blueprint.
A decadent chocolate chocolate chip pound cake is made with chocolate morsels and German sweet chocolate. Buttery, chocolaty and super moist.
Classic British millionaire's shortbread with three irresistible layers: buttery shortbread, gooey homemade caramel, and a glossy dark chocolate top. Dangerously addictive.
I love blueberries and this recipe has great taste. I make this a lot because you can use fresh or frozen blueberries, which I always have in the freezer.The tasty lemon sauce is the perfect topping for this tender cake. If you use frozen berries do not thaw before adding them to the batter.
Scallops, shrimp, and crab in a creamy mustard and sherry sauce baked in shells with golden breadcrumbs. A classic French seafood gratin that feels like a special occasion.
Fiadone is a traditional Corsican ricotta cheesecake with bright lemon zest and airy whipped egg whites. Lighter than New York cheesecake, this French island classic bakes to a deep golden crust.
Elegant Maryland cream of crab soup infused with cloves, bay leaf, and nutmeg, finished with dry sherry for restaurant-quality depth.
In the way the Italians make it is fast and easy try it !!!!
Crispy battered chicken strips with a tangy lemon sauce, tossed with colorful bell peppers. This Chinese-style deep fried lemon chicken is ready in one hour and rivals your favorite takeout.
No-knead yeast bread gets its tender crumb from cottage cheese and its savory punch from dill weed and dried onions, baked in a casserole dish for easy prep.