Search Results (3,416 found)
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Fresh, crisp salad greens and tossed with slices of ham and Swiss cheese, asparagus, mushrooms, and thin onion rings in a creamy Dijon dressing.
Fresh, crisp salad greens and tossed with slices of ham and Swiss cheese, asparagus, mushrooms, and thin onion rings in a creamy Dijon dressing.
Ingredients:
vegetables, turkey, swiss cheese, asparagus, mushrooms, red onion, wine vinegar, mustard, garlic, oregano, salt, black pepper, canola oil, mayonnaise
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Angel food pieces, chocolate and vanilla pudding, layered with crushed peanut-buttery candy and chilled.
Angel food pieces, chocolate and vanilla pudding, layered with crushed peanut-buttery candy and chilled.
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One of my favorite Cajun recipes! Shrimp may be substituted for crawfish.
One of my favorite Cajun recipes! Shrimp may be substituted for crawfish.
Ingredients:
crawfish, onion, green bell pepper, green onions, corn bread, tomatoes, egg, butter, cheddar cheese
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Apple sausage stuffing is simple to make, thanks to cornbread stuffing mix, apples, and chicken apple sausage. Sure to become a go-to Thanksgiving recipe.
Apple sausage stuffing is simple to make, thanks to cornbread stuffing mix, apples, and chicken apple sausage. Sure to become a go-to Thanksgiving recipe.
Ingredients:
chicken, margarine, onion, celery, apples, bread stuffing, stuffing mix, poultry, black pepper, chicken broth, eggs
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Stir your leftover sweet potatoes from the holidays into a nicely spiced, quick bread batter dotted with pecans for a sweet treat for breakfast or snacks.
Stir your leftover sweet potatoes from the holidays into a nicely spiced, quick bread batter dotted with pecans for a sweet treat for breakfast or snacks.
Ingredients:
butter, sugar, brown sugar, sweet potatoes, condensed milk, eggs, cinnamon, nutmeg, ginger, cloves, baking mix, pecans
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This yummy casserole has great flavors and texture. Eggplant and zucchini are layered with stuffing and lots and lots of Colby cheese. The casserole comes out of the oven smelling and tasting wonderful.
This yummy casserole has great flavors and texture. Eggplant and zucchini are layered with stuffing and lots and lots of Colby cheese. The casserole comes out of the oven smelling and tasting wonderful.
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Saltine crackers soak in spices overnight, including plenty of hot red chili flakes, until they are mighty hot. Serve with chili.
Saltine crackers soak in spices overnight, including plenty of hot red chili flakes, until they are mighty hot. Serve with chili.
Ingredients:
vegetable oil, garlic powder, onion powder, black pepper, ranch dressing, red pepper flakes, saltine crackers
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This Chinese slaw uses broccoli slaw mix and ramen noodles with some common pantry items to make a versatile salad for any occasion.
This Chinese slaw uses broccoli slaw mix and ramen noodles with some common pantry items to make a versatile salad for any occasion.
Ingredients:
butter, noodle, almonds, sesame seeds, coleslaw mix, green onion, salad oil, apple cider vinegar, sugar, soy sauce
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The salad has cabbage and broccoli and crunchy ramen doodles and a smattering of green onion. The dressing is pungent, and poured over the salad while still warm. Chill before serving.
The salad has cabbage and broccoli and crunchy ramen doodles and a smattering of green onion. The dressing is pungent, and poured over the salad while still warm. Chill before serving.
Ingredients:
red wine vinegar, sugar, salt, black pepper, chicken, vegetable oil, coleslaw mix, green onions, almonds, sesame seeds
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In this recipe, boneless, skinless chicken breasts are coated in crushed cornflakes and baked.
In this recipe, boneless, skinless chicken breasts are coated in crushed cornflakes and baked.
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This is a great way to get anyone to eat cantaloupe. It's quick, easy, and delicious.
This is a great way to get anyone to eat cantaloupe. It's quick, easy, and delicious.
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Christine Muhlke and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.