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cooking.nytimes.com
For this comforting gratin, broccoli is briefly steamed and seasoned with garlic and thyme before being tossed with the bread, eggs, goat cheese and milk You can include tomatoes if you can still find good ones.
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
These creamy pumpkin bread puddings are baked in pie dishes so they're like a hybrid dessert; the lattice top is actually made of strips of butternut squash.
www.allrecipes.com
Diced chicken strips coated with buffalo wing sauce are hidden inside ranch-flavored mashed potato pancakes. Now you can enjoy the taste of buffalo wings for breakfast!
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Fried onion rings are an original topping for creamy chicken, peas and carrots on a bed of stuffing.
www.foodnetwork.com
Get Pear Strudel Recipe from Food Network
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Feta cheese-stuffed meatballs made with beef and pork go well with any pasta, sandwich, or stew and are quick and easy to prepare.
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Instead of spending time shredding cabbage and carrots, Grace Parisi uses prepackaged coleslaw mix.
www.allrecipes.com
Give coleslaw a twist by adding grated apples and carrots to the standard green and red cabbage mixture. Tossed with a low fat mayonnaise and sour cream dressing, it's naturally sweet and crunchy.
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Potatoes and onion grated, combined with eggs and pancake mix, and cooked just like breakfast pancakes. Excellent when served with warm sour cream.
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Blue Curacao and pineapple juice make this delicious tropical margarita stand out from the crowd.
www.allrecipes.com
This store-bought cake mix is topped with a delicious home-made praline 'frosting' that caramelizes after a few minutes in the oven.