Search Results (18,302 found)
www.allrecipes.com
Perfect for potlucks and picnics, this chilled macaroni salad with petite peas has a tasty mayo and sour cream dressing and extra crunch from diced celery and red peppers.
Perfect for potlucks and picnics, this chilled macaroni salad with petite peas has a tasty mayo and sour cream dressing and extra crunch from diced celery and red peppers.
Ingredients:
elbow macaroni, green onions, celery, red bell pepper, petite peas, parsley, mayonnaise, sour cream, cider vinegar, sugar, dry mustard, black pepper
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This rich dish, consisting of succulent lobster meat sauteed in butter and seasoned with dry mustard; then baked in heavy cream, is a casserole native to Maine. If desired, you may add 1 to 2 tablespoons of sherry to the mixture. Top with buttered bread crumbs before baking for a nice presentation.
This rich dish, consisting of succulent lobster meat sauteed in butter and seasoned with dry mustard; then baked in heavy cream, is a casserole native to Maine. If desired, you may add 1 to 2 tablespoons of sherry to the mixture. Top with buttered bread crumbs before baking for a nice presentation.
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These are the best ever. Spicy and cheesy crackers that will just melt in your mouth. Use more or less spice to suit your tastes.
These are the best ever. Spicy and cheesy crackers that will just melt in your mouth. Use more or less spice to suit your tastes.
www.chowhound.com
Seasoned green onions go well with many dishes, both Korean and non Korean. Mix this up and serve with Korean Grilled Meats, or your favorite grill or BBQ recipe...
Seasoned green onions go well with many dishes, both Korean and non Korean. Mix this up and serve with Korean Grilled Meats, or your favorite grill or BBQ recipe...
www.chowhound.com
We haven’t had our first snow yet here in New York and the farmers’ markets are winding down but there are still some beautifully vibrant vegetables on the stalls...
We haven’t had our first snow yet here in New York and the farmers’ markets are winding down but there are still some beautifully vibrant vegetables on the stalls...
Ingredients:
olive oil, chili pepper, shallots, garlic, dry white wine, yukon gold, greens, vegetable broth, spring water, salt
cooking.nytimes.com
In 2011, Jeff Gordinier wrote about Gradisca, in the West Village, where the owner Massimo Galeano wanted to serve the dishes of his Bolognese childhood So he brought in his mother, Caterina Schenardi This recipe is adapted from her and Daniele Boldrini, who grew up in Bologna
In 2011, Jeff Gordinier wrote about Gradisca, in the West Village, where the owner Massimo Galeano wanted to serve the dishes of his Bolognese childhood So he brought in his mother, Caterina Schenardi This recipe is adapted from her and Daniele Boldrini, who grew up in Bologna
www.foodnetwork.com
Get Cactus Salad Recipe from Food Network
Get Cactus Salad Recipe from Food Network
Ingredients:
nopales, olive oil, salt, tomatoes, red onion, serrano chiles, cilantro leaves, cotija, red wine vinegar, black pepper, lettuce, avocado, lemon juice
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Chef John's spicy and creamy baked dip is made with fresh chorizo, bell pepper, chiles, and three kinds of cheese. Serve with tortilla chips.
Chef John's spicy and creamy baked dip is made with fresh chorizo, bell pepper, chiles, and three kinds of cheese. Serve with tortilla chips.
Ingredients:
chorizo, green onions, red bell pepper, chile peppers, jalapeno peppers, cream cheese, monterey jack, cheddar cheese, sour cream
cooking.nytimes.com
This recipe is by Sara Dickerman and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Sara Dickerman and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
onion, olive oil, anchovy, red peppers, olives, capers, parsley leaves, dill fronds, mint leaves, lemon juice, halloumi cheese
cooking.nytimes.com
Every college has one: some kind of nasty-fantastic amalgam of cheese and meat and grease and bread and salt and melting awesomeness From freshman year to graduation, you can eat these things twice a week and it will hurt you, but not badly — that is the magic of youth and appetite and America combined After that, such a sandwich must be counted a special treat, and adapted to adult use
Every college has one: some kind of nasty-fantastic amalgam of cheese and meat and grease and bread and salt and melting awesomeness From freshman year to graduation, you can eat these things twice a week and it will hurt you, but not badly — that is the magic of youth and appetite and America combined After that, such a sandwich must be counted a special treat, and adapted to adult use
www.allrecipes.com
Corn, sausage, shrimp, potatoes, and seasonings are all you need to create this traditional South Carolina Low Country favorite.
Corn, sausage, shrimp, potatoes, and seasonings are all you need to create this traditional South Carolina Low Country favorite.
cooking.nytimes.com
Freshly cooked white beans hold their shape better than canned ones, so unless you’re really pinched for time, cook the beans yourself for this hearty, lively winter salad Serve it as a side dish for roasted meats or chicken If you omit the anchovies in the dressing (use capers instead), it would be an excellent meatless main course
Freshly cooked white beans hold their shape better than canned ones, so unless you’re really pinched for time, cook the beans yourself for this hearty, lively winter salad Serve it as a side dish for roasted meats or chicken If you omit the anchovies in the dressing (use capers instead), it would be an excellent meatless main course
Ingredients:
northern beans, plus, bay leaves, garlic, olive oil, yukon gold, black pepper, greens, lemon juice, anchovy, red wine vinegar, lemon, rosemary