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Grab-and-go Greek salads in jars! Mild and smooth California black ripe olives are the stars – they'll hold up to a few hours in your lunch box.
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Italian Subs Recipe from Food Network
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Get Paella Burgers and Spanish Fries with Pimiento Mayonnaise Recipe from Food Network
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Get Crabmeat Fondue Recipe from Food Network
www.allrecipes.com
If you love doner kebaps, you'll love this homemade version! Thin slices of beef (or chicken) are broiled until crisp--no big rotating spit required. Serve in a warmed pita with goat cheese, tzatziki sauce, lettuce, tomatoes, onions, and pepperoncinis.
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Rich and creamy baked blueberry French toast with a special blueberry sauce.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 2 hours 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This creamy casserole can be made a day ahead, refrigerated and then baked just before dinner. Using frozen vegetables makes this dish a cinch.
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Homemade croutons are a great way to put leftover bread to good use.
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Meatloaf is nationwide comfort food for college students. Frizzle-fried onions add a twist this popular campus dining fare.(search frizzle fried onions to see...
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Those big, soft pretzels rolled in coarse salt are yours to bake at home with basic bread ingredients you probably already have in your pantry.