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My chance discovery of frozen empanada dough at the grocery store opened up a WHOLE NEW WORLD of cooking possibilities! This is but one of my many exciting inventions...
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Brining a turkey makes for a juicier bird, and this brine--with sage, celery seed, thyme and soy sauce--brings plenty of flavor too.
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It's a typical Japanese fast food and it's served in many fast food places in Japan. Ingredients can be a little hard to find, but just go your nearest Asian...
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Rich and creamy ricotta cheese is combined with mozzarella, beaten egg and spaghetti sauce to make a rich and filling sauce for cooked ziti. Top with Parmesan cheese and bake for a delicious, classic Italian casserole.
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This easy spinach lasagna recipe is made with layers of creamy ricotta and spinach filling, tomato sauce, and mozzarella cheese.
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Crunchy toasted ramen noodles, almonds, and sesame seeds perk up this easy and different salad made with napa cabbage.
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This dip tastes like guacamole but made with edamame which has more protein and fiber. Serve it just like guacamole with raw veggies, tortilla chips, or pita bread.
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This vegetarian lasagna is layered with spinach, mushrooms, and zucchini, along with ricotta, Parmesan, and mozzarella cheeses and a homemade tomato sauce.
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A simple cream cheese pie baked in a graham cracker crust and topped with succulent strawberries and blueberries.
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This savory quiche features sausage and mushrooms.
cooking.nytimes.com
This recipe is by Trish Hall and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.