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cooking.nytimes.com
This recipe is by Florence Fabricant and takes 30 minutes plus marinating. Tell us what you think of it at The New York Times - Dining - Food.
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Serve this crustless quiche inspired by the flavor of Thanksgiving stuffing as an appetizer, or over a bed of greens as a main dish.
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Create a blush sauce by combining alfredo and tomato pasta sauces.
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Much like Chicken Saltimbocca, this is chicken smothered in parmesan cheese and rolled with mozzarella and prosciutto and baked in white wine.
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A layer of chocolate chips is sprinkled on top of the cake batter before baking and melted in the oven for a double dose of chocolate.
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This home-style favorite is full of tuna, onion, green and red bell pepper, and noodles in a mild Cheddar cheese sauce. It's topped with seasoned breadcrumbs and baked until crisp and golden brown.
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A little bit of everything in this marinade. It tastes great on grilled pork or chicken.
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Delicious, juicy and tender, this recipe was given to me by a true Cajun sixteen years ago and has been on our Thanksgiving table ever since.
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This is an incredible bread. Its moistness comes from the addition of an unusual ingredient: coconut milk! Originally submitted to ThanksgivingRecipe.com.
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A wonderful delicate dish, quick to fix. It is especially nice served over angel hair pasta or white rice.
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Get Grilled Steak With Tapenade Recipe from Food Network
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Did you ever think you could cook a burger like this?