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Corn tortillas are stuffed with a sweet potato and cream cheese filling and baked with enchilada sauce and cheese.
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A sweet-savory soy sauce marinade sets the stage for these cream cheese and green onion-stuffed salmon fillets or steaks. Oven-baked, and finished with a splash of teriyaki sauce and a sprinkling of sesame seeds, they guarantee applause for the cook.
cooking.nytimes.com
This recipe is by Julia Moskin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A baked taco-style lasagna with layers of corn tortillas, salsa, seasoned ground beef and sour cream Topped with Cheddar and Monterey Jack cheeses.
www.delish.com
A colorful salad of couscous, tomatoes and watercress makes a tasty bed for skewers of grilled shrimp. If you cant get beautiful summer tomatoes, its better to leave the tomatoes out. Substitute roasted red bell peppers, if you like.
www.delish.com
At his restaurant Spruce, chef Mark Sullivan uses guanciale (pork jowl) to add salty richness to the dish. At home, use bacon, which costs less.
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Bacon, eggs, and tomatoes start the picnic right in this macaroni salad!
cooking.nytimes.com
This recipe is by Elaine Sciolino and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Ezekiel bread is named after Ezekiel, who lived on it while he was in the desert for two years. It is supposed to be nutritionally complete.
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This thick and chunky soup is a great meal on a cold winter night! The ranch just gives it that little extra zing that is hard to put your finger on.
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Set this cheese ball out at a party and it will disappear like magic before your eyes. Serve it with plain potato chips, crackers, or raw vegetables.
www.chowhound.com
The simple, creamy French soup made with just potatoes, leeks, stock, and of course butter and cream.