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cooking.nytimes.com
If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish But this satisfying, elegant dish is fine without peas, too
www.allrecipes.com
Sweet cherry peppers are stuffed with marinated fresh mozzarella bites for a quick and delicious appetizer.
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Tender shrimp are cooked in a flavorful tomato sauce with green chiles, then layered with spicy, cheesy grits and baked for a Southern-style classic.
www.simplyrecipes.com
Easiest stuffed mushrooms ever, creminis stuffed with herbed Boursin cheese, topped with smoked paprika.
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A creamy turkey casserole using cream of mushroom soup is a great way to use leftover turkey for weeknight dinner.
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Get Grilled Pizzettas with Sausage, Egg and Stracchino Recipe from Food Network
cooking.nytimes.com
You can make a tomato quiche off-season using canned tomatoes for a rich tomato sauce that you blend with the custard filling When tomatoes are in season I use the same filling but line the tart shell with sliced tomatoes.
cooking.nytimes.com
This beet and barley salad from Kathryn Anible, a personal chef in New York, is not particularly leafy or green, but the greens are there, stirred in for flavor and texture “I feel like everybody uses arugula like a lettuce and they rarely ever cook with it,” said Ms Anible
www.chowhound.com
An easy recipe for twice-baked potatoes with green chiles and cheese.
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A warm, easy side dish, Cheddar and bacon bits make it better
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Skillet pizza with a 1-ingredient crust made out of cheese is topped with more cheese, tomatoes, and basil creating a gluten-free, grain-free pizza!
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Light, easy and delicious. A neighbor brought this recipe to me when I moved into my house 35 years ago and it has been a favorite ever since.