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cooking.nytimes.com
Salmon replaces tuna in this old-fashioned sandwich.
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A perfect soup for summer. Chilled avocado soup with a pinch of nutmeg. Topped with fresh diced tomato, this creamy soup has a stunning presentation.
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In this eggplant Parmesan recipe, we bread the eggplant, then arrange it over a bed of Basic Tomato Sauce and layer it with basil leaves and mozzarella.
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This recipe is something I make my little ones. Its easy, healthy and they enjoy it! It is a basic taco/mexican flavored dish that is easy to prepare, appeals...
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Cubed beef, barley, onion and tomato sauce are cooked in a slow cooker with water and beef bouillon in this easy soup.
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Dark-meat turkey yields more tender meatballs than turkey breast. Tossing the hot pasta with the meatballs and bocconcini melts the cheese a bit.
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This is a great recipe for barbequed chops. In fact, it saved barbequed chops for me. I used to hate them. Now I love them, and I cook them for the family every couple of weeks in the summer. Created in Australia.
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This is a traditional vegetarian refried bean recipe that tastes great with hardly any fat! You can sprinkle in Monterey jack cheese if you like.
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This Italian-inspired pasta salad with zesty peppers, briny olives, grape tomatoes, and a creamy dressing is a flavorful favorite.
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Wasabi and ginger give this unusual dip a nice and unexpected kick of flavor.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Linton Hopkins's Aunt Julia ("my paternal grandmothers sister-in-law," he says) made giant vats of this barbecue sauce on her farm in Alabama, then drove around delivering it to everyone in her extended family.