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cooking.nytimes.com
I learned this dish from a Sicilian cook in a small town outside Palermo She makes it by layering thinly sliced eggplant with fresh curd cheese and caciocavallo (I use fresh ricotta and provolone instead), as well as pecorino and Parmesan cheese — a bit like a lasagna without pasta It is quite delicious and unusual in that there is no tomato sauce, as there often is in so many Sicilian baked eggplant dishes
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Get Crispy Squid with Garlic, Chile, and Basil Recipe from Food Network
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Get Colonial Goose Recipe from Food Network
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A simple topping of mayonnaise, bread crumbs, and Parmesan cheese dresses up lightly steamed and baked asparagus, but doesn't take away from the fresh flavor.
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Breaded chicken patties are accessorized with onion, celery, and seasonings, then fried up and served with an easy cream sauce.
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Graham crackers are coated in buttery pecans and caramel and sprinkled with salt for an easy, sweet and savory treat for the holiday season.
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These pumpkin spice latte bars layer coffee cheesecake and pumpkin cheesecake over a buttery graham cracker crust for an over-the-top treat.
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Tiny bits of peanuts are worked into the baked graham cracker crust and peanuts are scattered over the top of the pie. The filling in between is a yummy combination of vanilla ice cream blended with creamy peanut butter. This very peanutty pie is served frozen and can be topped with dollops of freshly whipped cream.
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Get The Frozen S'more Recipe from Food Network
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An easy creamy cheesecake made with brown sugar and chocolate chips. Super yummy!
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Fresh apricot compote is swirled with cheesecake filling in this hand-held dessert.