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Ground beef, bacon, and pork from hocks are sauteed with onions, and then baked with sauerkraut, rice, and chicken broth to create a delicious casserole of comfort food, Serbian style.
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Make a quick basil pesto to serve over spaghetti with shrimp and sugar snap peas using this recipe.
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This ice-cold, cucumber and herb-based gazpacho sets the stage for a scoop of creamy, gooey burrata cheese in this refreshing appetizer course.
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Canned tuna is used to make this yummy tomato sauce. Use pasta of your choice.
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This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.
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Get Breakfast Quesadillas Recipe from Food Network
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Sweet potatoes cooked in chicken broth are seasoned with with nutmeg, ginger, cinnamon. and cayenne in this quick and easy soup recipe.
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Get Artichoke Bisque Recipe from Food Network
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In this recipe from the River Cottage Fish Book, chef Hugh Fearnley-Whittingstall layers baguette and lump crabmeat, then pours custard on top.
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Walnuts and parsley form the outer layer to this beautiful and addicting salmon and cream cheese ball. Horseradish livens up the mixture.
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Get Caramelized Onion Spinach Dip Recipe from Food Network
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These chocolaty cupcakes are livened up with a pinch of cayenne pepper and a hint of coffee flavor.