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cooking.nytimes.com
This is the traditional, griddled hamburger of diners and takeaway spots, smashed thin and cooked crisp on its edges It is best to cook in a heavy, cast-iron skillet slicked with oil or fat, and not on a grill For meat, ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own
www.allrecipes.com
My mother Shelly Rice created the ultimate Basic Quiche recipe . . . almost anything can be added to make this basic quiche conform to your tastes, or it can be left plain for those with simple tastes.
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Poached chicken, bouillon, cream cheese and mozzarella make a fabulously creamy stuffing for this rich lasagna. Spaghetti sauce and more mozzarella are baked over the top.
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Roasting whole carrots gives the vegetable a full-bodied flavor to stand with garlic salt and Parmesan cheese in this easy side dish.
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Get Flatbread with Fresh Figs, Monterey Jack, Blue Cheese and Red Wine Reduced Vinaigrette Recipe from Food Network
www.simplyrecipes.com
Ever had a Croque-Madame? This is a classic French ham and grilled cheese sandwich, topped with a fried egg! Great for an easy lunch or dinner.
www.chowhound.com
This spinach strata recipe takes crusty bread, spinach, and feta and bakes it into one easy breakfast or brunch dish.
cooking.nytimes.com
The grassy flavor of quinoa works well with cilantro in this main-dish salad I love the versatility of quinoa It can be the building-block ingredient for a salad, as it is in this main-dish salad, or it can be added to salads in smaller amounts, almost as a garnish
www.delish.com
Recipe for Vegetable Frittata, as seen in the September 2008 issue of 'O, The Oprah Magazine.'
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Delicious and simple, a perfect go-to dish with tomatoes and guanciale.
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Crispy tots stand in for hash browns in this easy-to-make sheet-pan meal with a spicy kick from Cajun andouille sausage and jalapenos.
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Meatloaf with crushed tortilla chips, green chile peppers, and chili powder is a Mexican-inspired version of the traditional meatloaf recipe.