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If you plan on staying outside for longer than two hours, store a blue chill pack along with these roll-ups to keep the filling at a safe temperature.
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Lots of chopping, but the payoff is worth it.
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This is a quick and easy sauce for pizza made with tomato sauce, basil, Italian seasoning, onion, and sugar.
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I started out cooking this as a three-cheese risotto, but quickly realised ricotta didn't work in it. I've also rolled this into balls, rolled them in polenta...
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Creamy, flavorful seafood risotto with clams and cooked salmon. Clam juice really lets the seafood flavor shine through! It's a great way to use up leftover salmon.
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This recipe is by Pete Wells. Tell us what you think of it at The New York Times - Dining - Food.
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This boozy take on the classic Arnold Palmer recipe is made with iced tea, limoncello, and Bacardi Limón.
Ingredients: limoncello, garnish, mint leaves
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Fresh sardines are fried to a crispy golden brown, and drizzled with a garlic and white wine vinaigrette then topped off with a sprinkling of fresh mint leaves. Serve this appetizer with a good white wine.
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Grilled Toasts with Melted Zucchini Jam, Smoked Feta, and Basil are incredibly impressive, yet surprisingly easy to make. The contrasting textures and flavors...
cooking.nytimes.com
If you're looking to wow your crowd this Thanksgiving, consider these festive eggplant rolls Courtesy of reader Christine Vartanian Datian of Las Vegas, these decadent rolls of Japanese eggplant strips, ricotta and walnuts are colorful and tasty, with an added crunch Ms