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cooking.nytimes.com
Think of this as an easy version of chicken Parmesan, tender chicken, tangy tomatoes and crispy bits of Parmesan Here, there’s no pounding, breading or frying required The bath of garlicky tomatoes gently cooks the chicken, keeping it juicy, while the dusting of Parmesan returns some richness lost in choosing boneless and skinless breasts
cooking.nytimes.com
This traditional Greek recipe disregards the notion that seafood and cheese don’t mix, and it works beautifully, resulting in a harmonious balance of flavors Though it can be made year round with canned tomatoes, it is sensational with fresh sweet ripe ones, so best prepared in summer Serve it as a main course with rice or potatoes, or in small portions as an appetizer, taverna-style.
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Coconut and pineapple bring a Caribbean vibe in this baked coconut French toast with pineapple-rum sauce.
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In the case of mac 'n cheese, the child in me would have jumped for making the stuff out of the cardboard box. Mix the orange-yellow-ish powder with hot milk...
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A rich vegetarian baked eggs recipe with sautéed kale, portobello mushrooms, mild feta cheese, a touch of heavy cream, and toasted breadcrumbs.
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Get Smoky Eggplant Dip with Baked Cumin Tortilla Chips Recipe from Food Network
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Get Game-Winning Guac' with Fresh Baked Tortilla chips Recipe from Food Network
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Get Baked Butter Mochi Cups Topped with Haupia Pudding Recipe from Food Network
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Get Baked Clams with Prosciutto Bits and Bread Crumbs Recipe from Food Network
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Easy vegetable and cream cheese baked wontons! Big crowd-pleaser and no need for deep-frying. Can be prepped and frozen ahead.
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These baked beans are made with Korean BBQ sauce and bacon and cooked under pressure in the Instant Pot® so they develop a smoky flavor.
cooking.nytimes.com
This recipe is by Dana Bowen and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.