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This is such a pretty salad - mixed veggies, tri-color pasta, and pea pods. The dressing is a zesty Italian, and there 's lots of Parmesan cheese tossed in. It 's chilled overnight and makes a lot.
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This recipe trades in the traditional quiche crust for one made of crispy, hash-browned potatoes.
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Serve up the Take Home Chef's delicious French toast at your next brunch.
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This recipe came from my step-mom in Dallas, Texas. They like it hot so they put in a few extra jalapenos.
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The bars are great and easy to make hope you like them.
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They'll put a spell on you.
Ingredients: orange, green, water, vodka, cool whip, oreos
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 25 minutes, plus 2-3 day' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe results in lots of garlicky shrimp tossed with some linguine, white wine, and lemon juice.
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White chocolate, chocolate hazelnut spread, hazelnuts, and almonds combine in these rich bars that will be a kid-pleasing Christmas treat.
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A heaping helping of everything in a hearty quiche for real men. Not for those on a diet, but guaranteed to satisfy.
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This creamy seafood pasta made with leeks, salmon, and crème fraiche is a quick weeknight meal and perfect for two.
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Cheese tortellini tossed with feta cheese, walnuts, and black olives will have everyone coming back for seconds at your next get-together.