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cooking.nytimes.com
This recipe is by Steven Stern and takes 35 minutes for meatballs; 30 minutes for farro salad; 5 minutes for carrot salad. Tell us what you think of it at The New York Times - Dining - Food.
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This savory pie recipe has a rye and caraway seed crust and is stuffed with pastrami, potatoes, Brussels sprouts, and Swiss cheese mixed with a mustardy sauce.
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An easy pizza recipe made with homemade dough topped with shredded chicken, sweet and tangy barbecue sauce, smoked Gouda, mozzarella, and red onion.
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Unlike Mexican quesadillas, the Salvadoran version is a moist, sweet pound cake flavored with Parmesan cheese and topped with sesame seeds.
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This is very rich and custard-like with coconut and pecans
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This is a slightly healthier version of traditional chocolate chip cookies because margarine and cream cheese replace straight butter. They bake up moist and cake-like and have a delicious taste. I always gets rave reviews!
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Your basic buttery poppy seed muffin -- with a twist! Succulent confections with mounds of oats, raisins, and poppy seeds.
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Salmon fillets are baked with a lemony raspberry-ginger glaze just until tender, then broiled until browned for a sweet and tangy main dish with wonderful color and flavor.
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Get A Great Seafood Burger Recipe from Food Network
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For a dessert with an impressive presentation, try this spiced pumpkin cake roll filled with cream cheese frosting.
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Avoid the pre-packaged taco seasoning mix by combining some spices from your pantry.