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Think of this as manicotti unbound. Cooked ziti is layered with a creamy blend of ricotta and mozzarella cheeses, enriched with egg and fragrant with nutmeg. A full-flavored tomato and basil sauce blankets the layers. Bake until bubbly and serve!
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As an appetizer or light lunch, these mini pizzas are easy to make and use readily available ingredients. Blue cheese adds a unique flavor, and pita bread is the perfect crust.
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Huevos rancheros with fried eggs served on corn tortillas and smothered in cooked salsa. BEST Mexican breakfast ever!
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This crowd-pleasing mimosa punch mixes Champagne, orange juice, pineapple juice, and apricot nectar for a bubbly and fruity drink.
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This sandwich made with sliced roast beef and provolone cheese is a crowd pleaser. The flavor is so rich, no one will know it only took 15 minutes to put together.
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A simple fudge recipe combining semisweet chocolate chips, condensed milk, pecans and grated orange peel. Use almonds, or any kind of nut, if desired.
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A simple tuna dish simmered with onion and garlic flavors.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 25 minutes plus weighting and refrigeration time (8-12 hrs). Tell us what you think of it at The New York Times - Dining - Food.
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Spicy brown mustard and deviled ham make these your not-so-traditional deviled eggs.
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A slight twist on the traditional pumpkin pie.
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Scotch whiskey, cream, and organic dark chocolate work well together in this recipe to make a terrific homemade liqueur sure to become a favorite!
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These shrimp-stuffed mushrooms are made ahead of time, chilled, then baked just before serving.