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cooking.nytimes.com
This recipe is by Dena Kleiman and takes 3 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: sugar, vanilla bean
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Here's a fast vegetarian lunch treat: a veggie dog enclosed in melted cheese and a warm tortilla, made in the microwave. You can also add your favorite chili beans before rolling.
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Flour tortillas rolled up with Pace® Picante-seasoned cream cheese, fresh spinach, roasted red peppers, and turkey breast make flavorful pinwheel appetizers.
cooking.nytimes.com
The chivito, a little steak sandwich that serves as one of Uruguay’s culinary calling cards, makes for a fine afternoon of lunching, or an easy outdoor dinner Pound out the beef — rib-eye or shell steak, tenderloin or flat-iron — then put it on a hot grill It cooks fast
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Chicken piccata served over fettuccine is a quick Italian-inspired meal to prepare for weeknight dinners or gourmet dinner parties.
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Get Country Ham Breakfast Casserole Recipe from Food Network
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This parsnip and cauliflower purée recipe is simple to prepare and a healthy substitute for mashed potatoes.
cooking.nytimes.com
This classic Japanese dressing elevates a simple green salad into something restaurant-worthy We also like it spooned on top of a pile of sautéed spinach or drizzled over a piece of grilled fish.
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Discover true decadence with these delicious homefries fried with green garlic in duck fat.
Ingredients: duck, potatoes, green garlic
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Sweet, sauteed apples are great for breakfast, but you can serve them at any meal. The syrup from the apples is delicious on homemade pancakes or waffles.
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Carrots are gently simmered in butter and dill seed.
Ingredients: carrots, water, butter, sugar, salt, dill seed
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Spaghetti sauce in the mix gives a nod to the Italian origins of this layered casserole, in which chicken in a spicy tomato sauce alternates with tortillas and cheese.