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A shortbread crust forms the base for this lemon-flavored cheesecake with a homemade blueberry topping.
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"The first time I picked up a rolling pin in front of ladies who've made pasta every day for the past 30 years, I was nervous as hell," says chef Thomas McNaughton.
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Bay scallops, chopped tomatoes and fresh basil are added to a saute of garlic and zucchini, then poured over fettuccini for an elegant seafood dish. Serve as an entree or appetizer.
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Nancy Silverton's lovely salad, adapted from her Mozza Cookbook, features Little Gem lettuce, a smaller, sweeter variety of romaine. If you can't find it, use hearts of romaine instead.
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A layered and baked Mexican-inspired casserole is made with corn tortillas, ground turkey meat, and lots of cheese and spicy homemade enchilada sauce. Lettuce and tomato are baked right in. Look online for the requested brand of chili powder.
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This kid-pleasing pasta dish has everyone's favorite pizza toppings baked into a casserole.
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These meatballs are a must for your Halloween party! Not only are they fun, the spooky eye-meatballs are super-moist and flavorful.
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Air-fried taquitos are quick and easy to make at home and healthier than deep-fried store-bought ones.
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Freshly cooked brown rice is sticky and helps hold together the burgers. For a richer flavor, omit the soy sauce and stir in 1 tablespoon white miso paste instead.
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Six ingredients - hamburger, condensed tomato soup, brown sugar, Worcestershire sauce, vinegar, and your favorite hamburger buns - combine to make a quick and easy Sloppy Joe.