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This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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These tasty sausage and melted provolone sandwiches are a snap to put together and can be made with grilled, roasted or pan-fried sausages A quick slaw of cabbage, carrots, mayonnaise and pickled peppers adds a moist and spicy crunch.
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Ethiopian-style bread salad using injera, a flat bread
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The spiral shape of the fusilli scoops up plenty of creamy sauce. This pasta would also make a nice side dish with roasted meat or chicken, in which case it would serve six.
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My mother-in-law loves Tex-Mex but has an onion allergy. After several attempts, I invented an authentic tasting salsa that derives some of it's smokey flavor from the roasted pepper. I've taken to roasting the peppers in bulk so I can always have some on hand.
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Topped with bacon, caramelized onions, and zippy shredded cheese, this recipe comes together in no time. Plus, it cooks in one skillet, so it's easy to clean up.
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A mixture of butter, mayonnaise, garlic, sage and oregano is spread on a baguette. Lightly toast the baguette under the broiler, and enjoy with any meal!
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An easy brunch cocktail recipe made with fresh peaches, peach liqueur, lemon, and some sparkling bubbly champagne.
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Easy and delicious, this recipe features chicken breast, spaghetti sauce, pepper, mushroom, and onion cooked low and slow in a slow cooker.
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Always a hit at get-togethers this unique and delicious salsa is fabulous on chicken or fish. It can also be served with bagel chips or tortilla chips.
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The veggies match the colors in the tri-colored pasta. And the dressing is real zesty and spicy. So when all three - pasta, veggies and dressing - come together, you have a festive, tasty and beautiful salad for six.