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Squash casserole with plenty of Cheddar cheese, creamy mushroom soup, and mayonnaise is such a rich and tasty side dish no one will know squash is the main ingredient.
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These delightful savory pancakes are a popular dish in Japan and may be filled with whatever meats and vegetables you like.
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Delicious mini quiches are perfect for a brunch buffet. The ingredients are easily adjusted to what you have on hand, and everyone is sure to love them.
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Thinly sliced eggplant is lightly fried, then stuffed with a spinach and cheese mixture and baked with pasta sauce and mozzarella cheese.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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More creamy than regular chicken croquettes, Chef John's version tastes like deep-fried creamy chicken gravy.
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Salmon cakes can be served as sandwiches or without the bread as a main course. This recipe for homemade patties uses canned salmon.
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These ribs are a new spin on a Dinosaur classic--coated in RITZ cracker crumbs then pan fried until crispy. For added flavor and a little kick, we've paired them with a Zesty Buttermilk Ranch dressing. At Dinosaur Bar-B-Que we're known for our delicious ribs, and this recipe is just that: delicious and perfect for parties.
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A moist and spicy carrot cake cupcake is topped with a cream cheese frosting flavored with a hint of white chocolate and orange.
cooking.nytimes.com
This is a typical Greek summer pie, filled with fragrant herbs and grated zucchini I like to make it with phyllo dough, but it’s also delicious in a yeasted olive oil crust.
cooking.nytimes.com
This is a very light cake, similar to a lemon drizzle but with a ton more flavor The rosemary and orange add delicious floral notes A fluted Bundt pan looks especially nice
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This is a very easy breakfast/brunch sandwich that even the children will love! My husband loves to use Maple syrup as a dip.
Ingredients: eggs, milk, bread