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Made with 18 eggs, two cups of cheese, and one cup of cream, this frittata makes a decadent brunch dish for a crowd.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Ground beef, lamb, and turkey combine in this meat loaf recipe with a topping of tomato sauce, Worcestershire sauce, spicy mustard, and honey.
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Pair your lamb roast with a delicious potato gratin and broiled asparagus.
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The potatoes in Mom 's salad are mashed, so the consistency is quite different from traditional potato salads. And the prepared mustard that 's added to the creamy dressing gives the whole salad a bit of zing.
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Potato salad, Wisconsin-style, is made with cheese curds. It would make a great side dish for brats.
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Grilled potato salad with bacon, green onion, and parsley is an easy, mayo-free way to prepare potato salad in the summer.
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Bananas are fried in butter and coated in cinnamon-sugar in this traditional Brazilian dessert of fried sweet bananas that is quick and easy to make.
Ingredients: bananas, sugar, cinnamon, butter
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Like a tamale, filled with cheese and fresh sweet corn.
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A delicious tuna salad with a tangy, sweet bite from honey mustard.
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Passover cake made with matzo cake meal instead of flour.
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Shredded Cheddar cheese, Miracle Whip® dressing, and crumbled bacon add delicious flavor to a classic potato salad.