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cooking.nytimes.com
This recipe is by Bryan Miller and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A hearty recipe for a ham and cheese breakfast casserole made with bread cubes, cremini mushrooms, and Dijon mustard.
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Plenty of zucchini keeps the rich and creamy chicken Alfredo sauce from being too heavy. Whole wheat fettuccini completes this hearty meal.
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Lamb is simmered in a coconut milk curry sauce with potatoes and chickpeas in this tasty Kashmiri-style recipe. Serve with jasmine rice and mango chutney.
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Cooked rice is combined with milk, sugar, and an egg and flavored with butter and vanilla in this quick stovetop rice pudding.
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Brioche French toast, pan-fried and then finished in the oven, is topped with browned butter and maple syrup in this decadent brunch dish.
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Mashed russet potatoes mixed with a purée of parsley and green onions.
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This is a basic fruit muffin recipe. I use chopped apples, but 1 cup of any type fruit may be added to make a quick and easy batch of fruit muffins.
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Lighter than the real thing but still plenty tasty with Canadian bacon, edamame, peas, and carrots.
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Chef John's meatballs contain cooked rice along with ground turkey, making them especially tender and moist. They're simmered in an easy tomato sauce.