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This basic yet reliable gluten-free loaf bread in a bread machine, made with gluten-free all-purpose flour, is perfect for sandwiches.
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Layers of turkey bacon, Cheddar cheese, lettuce, tomato and mayo grace two slices of bread for this triple decker doozie. A wonderful sandwich at any time of the day.
cooking.nytimes.com
At the Russ and Daughters store in Manhattan, which specializes in smoked and cured fish of all kinds, I found a goat cream cheese that inspired this sandwich.
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Chef John uses a nice light sauce on his lobster thermidor. And you can prep these ahead of time and just pop them in the oven when your guests arrive!
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes About 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Turkey, Monterey jack cheese, avocado, and a semi-homemade spread are wrapped up in a whole wheat flour tortilla for a quick and easy lunch. Make the chipotle mayo as spicy as you like by adding more or less chipotle chile.
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Roasted cauliflower on pizza? Why not?! This sheet pan pizza is a great meat-free dinner any night of the week.
cooking.nytimes.com
Massachusetts is the birthplace of the iconic Thanksgiving tableau, the home to Norman Rockwell, whose 1943 painting “Freedom From Want” gives Americans its most enduring vision of the holiday table It is also home to one of the largest Portuguese-American communities in the United States and the source of one of the nation’s most flavorful hyphenated cuisines Matthew Jennings, the chef and an owner of the forthcoming Townsman restaurant in Boston, pays homage to that cooking with a New Bedford-style Thanksgiving dressing made with local Massachusetts quahog clams and the Portuguese sausage known as chouriço
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Get Fried Artichoke Bottoms with Picholine Olive Dressing Recipe from Food Network
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Cardamom flavored frozen dessert made with condensed and evaporated milk, white bread and whipped topping.
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Tofu is marinated in Buffalo wing sauce and baked to serve with spinach, Swiss cheese, and tomatoes as filling for sandwich wraps in this budget-friendly recipe.
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Ground beef seasoned with oregano and garlic, shaped into a rectangle, layered with ham and mozzarella cheese, then rolled up and baked.