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Get Chile-Rubbed Chicken Breast with Kale, Quinoa and Brussels Sprouts Salad Recipe from Food Network
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Get Stuffed Veal Brasciola with Spaetzle and Frizzled Beets and Carrots Recipe from Food Network
cooking.nytimes.com
This recipe was brought to The Times in a 1990 article by Marian Burros about the 34th Pillsbury Bake-Off, the Super Bowl of baking contests, and its winners Linda Rahman of Petaluma, Calif., who won the grand prize, was certain her cake was ''too ordinary to win anything," but it was the judges' unanimous choice because, they said, it was "light, refreshing and satisfying." We still agree.
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This is a great simple tomato based cream sauce with scallops, tomatoes, cream and vegetables. If you are not found of scallops, a nice white fish like cod...
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Get Cinnamon Roll Wreath Recipe from Food Network
cooking.nytimes.com
This is not like the egg salad you get at the local deli (hard-cooked eggs, lots of mayonnaise, celery) It is creamy, but the dressing is yogurt-based, and the salad is packed with lots of vivid, fresh herbs.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hours 40 minutes, plus overnight soak and a few hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Deep-Dish Vegan Apple Pie Recipe from Food Network
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Get Spring Shells and Cheese Recipe from Food Network
www.allrecipes.com
Crunchy bites of pita bread are tossed with crisp romaine, green onions, cucumber, and fresh tomatoes amidst a flavorful Middle Eastern dressing.
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A flavorful olive salad, packed with capers, basil, and artichokes, is the the secret to these grilled New Orleans-style muffuletta paninis.
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Get Yogurt Braised Leg of Lamb Recipe from Food Network