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Baking this savory turkey meatloaf in a muffin tin gives each serving an appealing crust, so no one will fight over the end pieces anymore!
cooking.nytimes.com
This recipe is by Harold Mcgee and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is French onion soup made the easy way! It's the perfect starter for fall or winter dinners. The secret is a splash of sherry vinegar and sherry wine. Top with a slice of baguette bread, sprinkle with Gruyere, and broil to golden brown for an impressive first course.
www.delish.com
Stir vigorously while cooking and refrigerate overnight to prevent the polenta from sticking while frying.
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These easy breakfast egg white muffins with light Cheddar offer a healthier take on spinach and cheese quiches.
www.simplyrecipes.com
Grilled chicken with avocado sandwich, seasoned with chipotle. The fire of the chipotle chile powder is balanced out by the creamy cooling flavor of the avocado.
cooking.nytimes.com
Black grapes, such as Concords, come into season in the fall The combination of grapes, sweet spices and blue cheese is an unusual one, yet utterly delicious -- especially for the kind of person who loves ending a meal on a sweet and cheesy note I serve this for brunch, or before dinner with drinks
www.chowhound.com
This is heavily adapted from a Tyler Florence recipe. Actually, I've never tried the original recipe as written- I made several changes the first time I tried...
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A beet vinaigrette is drizzled over baby spinach leaves and walnuts coated with caramelized sugar. Goat cheese brings a final element of distinction to this elegant salad.
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I developed this recipe to compete in the February 2008 contest!
Ingredients: pasta, salsa, tabasco sauce
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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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Get Carrot Cake with Marshmallow Fluff Cream Cheese Frosting Recipe from Food Network