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Poblano chiles, stuffed with cotija cheese and chorizo sausage, baked in an egg and cheese casserole with tomato sauce.
cooking.nytimes.com
This recipe is by Sara Dickerman and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Trish Hall and takes 13 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
In the spirit of fall here in the Pacific Northwest, here is a recipe of my friend Joe's own design! He sought to bring bacon to the dessert menu, and hunted for a pie media capable of sustaining a bacon infusion while retaining deliciousness.
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Brie, white wine and julienne vegetables are gently cooked in a veloute sauce in this elegant soup. Serve garnish with chives or scallions.
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Combined with velvety Yukon Gold potatoes, Jerusalem artichokes (a.k.a. sunchokes) lend their sweet, nutty flavor to this golden bread crumb-topped gratin.
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Get Citrus Salad with Pistachios & Maple Vinaigrette Recipe from Food Network
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Mountains of pecorino cheese make a creamy sauce; freshly ground pepper gives it some spice.
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Jumbo pasta shells are stuffed with leftover cooked turkey, dressing, and 4 kinds of cheeses. The shells are baked with turkey gravy and a topping of more cheese for a great way to use leftover turkey.
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Fluffy mousse is made with strawberry gelatin and whipped topping and piled into a graham cracker crust with sliced strawberries.
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Get 4-Ingredient Coconut-Lime Pie Recipe from Food Network
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To make this guilt-free pie, reduced fat peanut butter, fat free chocolate pudding, and light whipped topping are mixed together and poured into a graham cracker crust and chilled.