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Sweet onions sauteed in butter, topped with Swiss cheese and Italian bread, and then smothered in a creamy mushroom soup and soy sauce mixture. This dish needs to be refrigerated over night and then baked.
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This is basically a finger food that can be served as a snack, for pot luck, parties, or as the main course. I love it cold, the next day. Perfect for picnics...
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Quinoa veggie burgers topped with a homemade tahini sauce are a quick, vegetarian meal for any day of the week.
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This recipe is by Alex Witchel and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Buffalo Chicken Dip Recipe from Food Network
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Chef Amanda Cohen of New York City's Dirt Candy sets off celery's bitterness and crunch with meaty oyster mushrooms and grapes that have been grilled until almost bursting.
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Tuna tossed with noodles, peas and pimiento in a creamy sauce is baked until bubbling with crunchy crumb topping.
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Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. The slices are layered with spaghetti sauce, mozzarella and Parmesan cheeses.
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Get Fish Fry Recipe from Food Network
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French toast rolls made with a banana-cream cheese filling are a quick and easy, portable breakfast. Serve with whipped cream, syrup, or alone!
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Sweet apples, currants, and raisins are spiced with cinnamon, wrapped in phyllo with fresh breadcrumbs and baked until golden and hot.