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Mozzarella cheese melts over olives, hot pepper sauce and avocados inside these quick-and-crunchy triangles.
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With a little knife work and a slow simmer, the pineapple sauce is ready in no time at all While it shines in a banana split, turning a sundae from typical to tropical, you’ll find many other ways to use it: between the layers of a classic yellow cake, added to yogurt or cottage cheese, or combined with spicy mustard and chopped scallions for a sensational baked chicken.
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Healthy and satisfying weeknight frittata with potatoes, onions, red peppers, spinach, and ground turmeric.
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This recipe is by Celia Barbour and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Mini apple turnovers! With puff pastry, apples, gorgonzola cheese, walnuts, honey, and thyme. Perfect little appetizers for fall.
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Chicken Parmesan is a classic for a reason! Chicken cutlets, breaded and fried, smothered with tomato sauce, and covered with mozzarella and Parmesan cheeses are so good. Serve with pasta or on a roll.
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Skirt steak is the traditional cut used for fajitas It used to be inexpensive, but now it's not so cheap; oftentimes flank steak costs less Either will be a good choice.
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This dressing is a good match for bean salads and for roasted vegetables, and it goes well with grains and fish.
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This recipe is inspired by my first CSA share of the summer season, fresh vegetables in a light dressing.
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Dr. Baker's moist, flavorful Cornell Chicken remains a favorite after more than fifty years.
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These chicken Caesar spring rolls, with their delicate spring roll wrappers, fresh romaine lettuce, and strips of bell pepper, are a great alternative to traditional wraps.
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Get Homemade Applesauce Recipe from Food Network