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cooking.nytimes.com
Halloumi, a Greek cheese, has a squeaky texture and high melting point and maintains its bounce even if you grill it or sauté it to a golden crust — which is exactly what you’ll do for this riff on a simple cheese sandwich Fresh baguette, grilled zucchini and onion, the soft-crisp cheese It is a sandwich rich and savory enough for dinner.
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I tried for years to make a cheese steak as good as the takeout sub shops of southeastern Massachusetts. I think this is about as close as you can come at home. Freezing the steak the day before makes it easy to cut into very thin slices.
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These adorable ladybug crackers are a cute, healthy finger food for kids if you are looking for birthday party ideas for boys or girls.
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Zucchini, squash, tomatoes, and spring onions are marinated in zesty Italian dressing then smoked until tender in this unique side dish.
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Get English Muffin Pizzas Recipe from Food Network
cooking.nytimes.com
This recipe was developed to accompany the dense, earthy wines of Sicily, specifically the ones made with the grape known as nero d’Avola It is a hearty beef ragout enriched with the wine, fresh herbs, olives, chiles and tomatoes, roasted to reduce the liquid and concentrate the flavor Like most treasures of the stew pot, the dish benefits from a rest and a reheat
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Get Smoked Salmon and Caviar Sushi Recipe from Food Network
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Two pie crusts are stuffed with sausage, prosciutto, Parmesan, mozzarella, and ricotta cheese to make this savory and rich pizza rustica.
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You dont need to make a special trip to the fish shop for smoked trout. The fish counter at most grocery stores will have it, vacuum-packed like many brands of bacon. We used plain smoked trout fillets, but the black-peppercorn type would be good,
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Get Pineapple Glazed Pork Ribs Recipe from Food Network
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Whole wheat tortillas are filled with all of the flavors of an antipasto but served in a fun new way! Paired with a cold glass of milk this makes the perfect snack!