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Any mild melting cheese, like cheddar or Monterey Jack, will work here. This recipe can easily be doubled to feed a crowd.
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Broccoli and cauliflower are baked in a cheesy cream sauce for a warm and comforting side dish.
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Turkey and tofu are baked into a juicy loaf, and drizzled with a brown sugar and soy sauce glaze.
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John Folse, a chef and educator in Louisiana, shared this recipe for legs of rabbit boned and stuffed with crabmeat and served with a light red-wine sauce.
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Pain Perdu is a special New Orleans-style French Toast. The most tender version is made with wide loaves of French or Italian bread. Its great flavor comes from the orange brandy in the batter.
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These stuffed mushrooms make great bite-size appetizers.
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These salmon patties require a few simple steps for preparation, but the combination of shallots, mashed potato, and a crunchy coating is really delicious.
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Browned sausage and canned oyster pieces are added to a traditional bread stuffing with Creole seasonings in this dressing for a "turducken ", or a 10 to 12 pound turkey.
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With some chicken, a box of corn bread mix, and a few pantry items, you can whip up a tasty Mexican-inspired casserole.
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Crispy fried shrimp sandwiches are served piping hot with a spicy and tangy remoulade sauce.
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Chef John's recipe for truffled cauliflower gratin gets its rich truffle flavor from truffled pecorino cheese.
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Beef gyros loaded with homemade tzatziki sauce, feta cheese, tomatoes, and onion is a hearty Greek-inspired sandwich served in a pita bread.