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The iconic green bean casserole is reworked with the flavors of French onion soup -- caramelized onions and Gruyere cheese.
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These tiered mini cakes are as fun to make as traditional s'mores.
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This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sauteed crawfish, green pepper, and green onion in a spicy cheese sauce. It's tossed with pasta, topped with Parmesan cheese and then baked.
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Get Macadamia Nut and Lobster Ravioli with Curry Sauce Recipe from Food Network
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A gingery Asian stir fry with heaps of carrot, onion, bamboo shoots, and mushrooms served over delicate rice noodles.
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Think of this miso-ginger sauce as a universal sauce, because it’s so good on so many things: tofu, tempeh, winter squash and napa cabbage salads, for starters This recipe, adapted from "In My Kitchen," by the vegetarian cookbook author Deborah Madison, spoons the dressing over sweet potatoes, and suggests serving them with spicy Asian greens or stir-fried bok choy, and maybe soba noodles or brown or black rice Not surprisingly, the sauce is good on them, too.
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This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The cooked dressing is flavorful and easy. And the salad is crunchy and fun. Shredded cabbage, lettuce, noodles, chicken, green onions and almonds. Serves twelve.
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Get Shop it Don't Chop it Stir-Fry Recipe from Food Network
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Get Black-Eyed Pea Soup Recipe from Food Network