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cooking.nytimes.com
The easiest way to get everyone to love cabbage is to encase it in flaky pastry and bake until golden This torta, filled with browned onions, silky cabbage, and plenty of creamy fontina cheese, might just be the best way you've ever eaten what is arguably a challenging vegetable It's at its most appealing served warm, with the cheese still a little gooey
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Balsamic topped salmon pinwheels are very easy to make, and very impressive to serve.
Ingredients: balsamic vinegar, garlic, salmon
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This interesting Filipino stew is made with squash, coconut, and shrimp. It is good eaten as a stew, or served over jasmine rice.
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These pumpkin pie bars have all the flavor of a pumpkin pie and are much less work.
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Behold the best mashup ever, the croissant taco! These crispy golden pastry shells have fine masa harina in a buttery croissant dough, resulting in flaky layers with a chewy interior.
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Make your own flavored syrup using pumpkin pie spice and pumpkin pie filling to make pumpkin spice lattes just like you know who.
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This caramel is made with white sugar, corn syrup and non-dairy creamer.
Ingredients: sugar, corn syrup, salt, vanilla
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Strawberry vinaigrette made with 3 simple ingredients is a quick and easy dressing to add to your summer salads.
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Brisket is marinated in a red wine and vinegar blend then slow roasted in the oven until fork tender. I wanted to find a way to make beef brisket that wasn't a BBQ recipe but wasn't just plain beef either. This is what I came up with and my family LOVED it.
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Have you ever had grilled radicchio? Try it! Excellent with olive oil, balsamic, and a little grated Pecorino.
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Steak, Reduced Sodium Mild Cheddar and salad work together perfectly in one bowl topped with a delicious, simple homemade dressing.
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Great appetizers for sporting events, these deep-fried alligator pieces are exotic, but they taste like chicken. You can get frozen alligator meat online. Try them with the optional dipping sauce.