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cooking.nytimes.com
Falling somewhere between a frittata and a tortilla española, this breakfast casserole has everything you love about a classic bacon, egg and cheese sandwich: smoky bacon, perfectly set eggs, sharp Cheddar and, if you want (and you definitely do), tangy hot sauce Thinly sliced potatoes are added for structure and heft, and cooking them will be the most time-consuming part of this whole dish The great news is that it’s as delicious (if not more so) the next day, rewarmed or not
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Ground turkey is combined with thousand island dressing, mozzarella cheese, and sauerkraut for this alternative to the classic Reuben sandwich. Serve with additional thousand island dressing for dipping.
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An easy zucchini fritters recipe. You will need grated zucchini, flour, baking powder, milk, eggs, and Parmesan cheese.
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Get Green Beans Gremolata Recipe from Food Network
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A vegetarian spinach and mushroom enchiladas recipe.
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A hearty vegetarian casserole recipe with porcini, chanterelle, and cremini mushrooms covered in a creamy blue cheese sauce.
cooking.nytimes.com
This rich, elegant gratin, adapted from the chef Naomi Pomeroy's book "Taste and Technique," brings together braised fennel, Gruyère sauce and crisp bread crumbs, with outrageously delicious results As with many recipes in this highly instructive book, this gratin is more labor intensive than what you may expect — coarse bread crumbs are toasted and shattered just so — but every component is key to the final dish A lot happens simultaneously, so breathe deep, and be sure to prep your ingredients before beginning, and carefully read through the recipe to the end (a good practice always)
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Easy and hearty meal. Takes 5 minutes to complete.
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Give your lasagna a creamier, crowd-pleasing filling by substituting cream cheese for traditional ricotta cheese.
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Tomatoes and onions are sauteed with garlic and wine, tossed with shrimp, and served with pasta in this quick and easy entree.
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Delightful baked halibut breaded with a spicy mixture of Dijon mustard, horseradish, fresh Parmesan cheese and bread crumbs.
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Martha Stewart Living editor Lucinda Scala Quinn shares her recipe for baked artichoke hearts.