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cooking.nytimes.com
This recipe is by Mark Bittman and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Chicken in cream soup is coated with the smooth, slightly sweet tang of melted Swiss cheese and topped with buttered bread crumbs.
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Swiss cheese makes this chicken and stuffing a real taste treat.
www.delish.com
Smooth, ripe avocados taste great with the zip of pepper jack cheese.
cooking.nytimes.com
Could this be the anti-ramen Either way, it’s my new favorite cold pasta, custom-made for hot summer weather because it is refreshingly and unapologetically spicy Make the sauce in advance, but wait to toss with the noodles until just before serving
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Eggplant is stuffed with sauteed eggplant, onion, peppers and bread crumbs, then topped off with some feta cheese and baked. I named it after the long summer nights I spent with my family on the balcony eating this tasty recipe, because at this season in Greece we have plenty of eggplants and cook them in various ways.
cooking.nytimes.com
John Folse, a chef and educator in Louisiana, shared this recipe for legs of rabbit boned and stuffed with crabmeat and served with a light red-wine sauce.
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Get Cheesy Sausage Breakfast Casserole Recipe from Food Network
www.chowhound.com
This a treat for nursing mothers to help promote healthy lactation. It is pretty simple to make and very delicious to eat.
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Top Chef winner Richard Blais's version of a classic pasta dish, Spaghetti and Bone Marrownara Meatballs, adds rich depth to the tomato sauce with chopped bone...
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Salmon fillets brushed with honey and Dijon mustard, coated with bread crumbs and baked.