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Here's a hearty and comforting meal with garbanzo beans, sweet Italian sausage, and pasta in a tomato-based sauce.
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Get Scandinavian-Style Rare-Cooked Salmon with Fava Beans and Peas Recipe from Food Network
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Oodles of blueberries are cooked up with sugar, water and cornstarch, until a thick and wonderful sauce has been created. Then even more blueberries are stirred in, and then this luscious berry concoction is poured into a pre-baked pastry shell and slipped into the fridge to chill. Serve this pie with lots of freshly-whipped cream.
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This pie is somewhere between a cream cheese pie and a peanut butter pie. If you like either, you 'll love this simple-to-make frozen pie. Creamy peanut butter is stirred into a mixture of cream cheese, sugar and vanilla. Then whipped topping is stirred into that, and this yummy filling is spooned into a prepared crust and frozen.
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This is a white cake, that you poke holes in and pour warm fruit flavored gelatin over it and chill. It has a whipped topping frosting.
Ingredients: cake, fruit, water
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An inspired breakfast treat! A jumble of my favorite foods (eggs, beans, cheese, salsa) make breakfast friendly!
cooking.nytimes.com
For those interactive group-gathering festive meals that first come to mind — fondue, say, or raclette — you either have to maintain a giant heated stone by an even larger roaring fire or a balance a pot of boiling oil, molten cheese or finicky chocolate over a live flame Le grand aioli, by contrast, is a distinctly relaxing, convivial and participatory group meal that requires no dangerous apparatus: It’s just a vivid spread of vegetables, simply cooked, and a few pieces of steamed seafood to go with the large quantity of rather garlicky mayonnaise Since the meal is served at room temperature – neither hot nor cold – it is one of those exceedingly-gentle-on-the-cook meals for which you can just sit down and stay down
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Get Jerk Chicken Nachos Recipe from Food Network
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Make dinner an instant fiesta with this killer soup.
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This appetizer was created for a menu one night, and those that ordered came back and asked for it on nights it was not being offered.