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cooking.nytimes.com
This fairly traditional hot crab dip, rich with mayonnaise, Monterey Jack and plenty of hot sauce, has one major difference: the addition of chopped oysters, which add a saline note to all the creaminess You can mix the ingredients together a day ahead and store it in the refrigerator But be sure to bake it just before serving
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Get Lobster Quesadillas Recipe from Food Network
cooking.nytimes.com
This recipe is by Julie Powell and takes About 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a riff on an Italian Wedding Soup, but with an eastern European flair. It's a great main course soup on a chilly fall or winter evening.
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Macaroni and cheese with lobster and bacon is a decadent twist on the traditional comfort food. Make on weeknights or your next dinner party.
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Layer French bread wedges with sliced turkey, bacon, Provolone cheese, tomatoes, and jellied cranberry sauce to make a hearty broiled sandwich with the taste of Thanksgiving.
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This chicken Parmesan meatloaf recipe bakes ground chicken into savory muffins with a molten mozzarella center and crunchy top, served with tomato sauce.
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Get Gemelli with Kale Pesto and Olives Recipe from Food Network
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Get Tortas Ahogadas Recipe from Food Network
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Pork cutlets are pounded thin, breaded, and fried, then topped with a sour cream-mushroom gravy.