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Developed by California Grown. See more recipes at http://californiagrown.org/cookbook/index.asp.
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Golden, fluffy fry breads are topped with spicy, slow-cooked shredded beef and refried pinto beans in this twist on traditional tacos.
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This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A friend shared this recipe with us years ago and we have enjoyed it many times since. It's always a treat.
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An easy, impressive, no-cook appetizer.
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Shrimp are coated in plenty of olive oil and topped with bread crumbs, parsley, and Parmesan cheese in this recipe for baked shrimp scampi.
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Michael Zee's recipe for a dutch puff pancake from his book SymmetryBreakfast: 100 Recipes for the Loving Cook.
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Get Curly Endive, Prosciutto and Mozzarella on Bruschetta Recipe from Food Network
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There's no true recipe for a big salad, but for this robust green meal, you will want to keep a few rules in mind Skip the soft lettuces, which tend to get squashed in a big salad, and start with sturdier greens, like kale or escarole Add fruits and vegetables, a protein, like a hard-boiled egg, and a starch or two
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French bread pieces are layered with raisins, chopped nuts and cheese, then baked with a brown sugar and cinnamon syrup to make a traditional Mexican bread pudding. For extra flavor, sprinkle Mexican anise candies over the top before baking.
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Chopped host Ted Allen makes a guaranteed brunch hit: a dozen onion bagels.
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When roasted, cauliflower develops a sweeter, succulent taste. Emeril tops his with Parmesan bread crumbs to add a punch of flavor and great texture.