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cooking.nytimes.com
A very large whole roasted fish brought to the table with head and tail intact is a visually dramatic and incredibly tasty dinner party main course Even better is that it’s both a breeze to cook (season it up, throw it in the oven and wait), and to serve (big fish have big bones, which makes it easy to scoop the flesh off the skeleton) Do not forget to call your fishmonger ahead to order a large fish
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A sweet and creamy drink recipe made with Chambord black raspberry liqueur, Tia Maria coffee liqueur, and cream.
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Try this easy mix-and-bake recipe for meat loaf if you like having nice firm slices for meat loaf sandwiches.
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A big plate of nachos offers lots of different flavors, so you can mix up a perfect bite of spicy, salty, and creamy.
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These are almost too scary to eat...almost. Top these phyllo cups of sweetened ricotta with an espresso bean (for the body) and chocolate sprinkles (for the legs) to create edible spiders.
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Get Slow Cooker Mexican Chicken Soup Recipe from Food Network
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Just like the name of the dish implies, this recipe makes a lovely side dish of green beans, kalamata olives, and tomatoes. These items are tossed with red wine vinegar, garlic, and oregano before being finished with a sprinkling of feta cheese. Allow the flavors to marinate together overnight for even better results.
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Scalloped potatoes with ham, made with a creamy Alfredo sauce, will be the hit of the dinner party or a nice addition to Easter brunch.
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These tasty garbanzo bean burgers are quick, healthy and cheap. Served with either a nice green salad or a bun with salsa or mayo, they make a nice main meal or party snack.
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Easy and extra-tangy with Dijon mustard and sharp cheddar cheese.
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Vegetarian meatballs made with tempeh and plenty of seasonings are a tasty substitute for beef meatballs and go well with spaghetti or on a submarine sandwich.
cooking.nytimes.com
This recipe is by Elaine Louie and takes One hour and 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.