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This recipe uses dried porcini mushrooms that have been rehydrated in warm water. If you can find fresh porcinis, also known as cepes and the great bolete, you should definitely use them! It's an amazing taste.
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Ravioli is tossed with Alfredo sauce and mushrooms, and topped with cheese, green onions, and red pepper.
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Cream cheese is beaten with cream and a touch of sugar in this clotted cream look-alike.
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Artichoke hearts add a new twist to the traditional Buffalo chicken dip. Serve with celery and chips during the big game!
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Thin deli turkey is wrapped in a whole wheat tortilla with avocado, Swiss cheese, and crumbled bacon for an easy lunch on the go.
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Looking for a vegetable with super health powers? Try spinach. It's packed with vitamins, minerals and antioxidants that protect you all your life.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Artichokes, basil, and ricotta combine for an easy pasta sauce or quick dip.
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Deep fried and savory, these delicious little sausage sauerkraut balls are the perfect party finger food. These are the most scrumptious sauerkraut balls you will ever taste!!
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Black olives are stuffed with a seasoned beef and pork mixture, breaded and deep fried.
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Mushrooms lend a rich savory flavor, making this an appealing cool-weather dish.
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Use mild or hot Italian sausage, according to your preference, in this updated classic. We call for red bell peppers but you can use green or one of each color. Plain spaghetti can replace the whole-wheat, too.