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cooking.nytimes.com
I suppose crustless quiche is a contradiction in terms, like seared ceviche But if, like me, you sometimes crave what amounts to savory pie filling without the hassle of making an actual crust, this is the way to go Once you take the crust out of the quiche you not only radically alter the concept but expand its possibilities
Ingredients: cream, eggs, emmenthal, parmesan, salt, cayenne
cooking.nytimes.com
A baked lamb and rice dish I tasted in Istanbul, etli pilav, inspired this one-pot meal, topped with walnuts and fresh mint and pomegranate seeds Similar pilaf-style rice dishes are made all across the Middle East and into Asia Kabuli pulao in Afghanistan is acclaimed; the Persian baghali polov ba gusht is justly famous, as is the Lebanese Hashwet al-ruz; and there are myriad fabled biryanis made with lamb (or goat) in India and Pakistan
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Get Seven-Layer Cranberry Cobb Dip Recipe from Food Network
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A wild-rice soup recipe packed with flavorful mushrooms and bacon.
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Get Egg-Stuffed Ravioli Recipe from Food Network
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Chicken breasts are marinated in a spiced yogurt sauce, then baked or grilled.
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An easy recipe for crunchy cornmeal-coated catfish that's shallow-fried and served with a tartar sauce–like rémoulade for dipping.
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A little sprinkle of Parmesan cheese and a touch of fresh basil take this garden fresh zucchini and tomato dish to a new level.
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For all of you trying to find the best Peanut Butter Sundae Sauce EVER!!!! Here you go. I tried the recipe with the water base (in my search for this sauce peanut...
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Get Lighter Fried Pork Chop Recipe from Food Network