Search Results (12,306 found)
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I made up this recipe because my hubby wanted to try a lasagna made with lobster meat. I combine tender steamed Maine lobster chunks in between pasta, jarred or homemade Alfredo Sauce and fresh spinach and ricotta, Cheddar and Parmesan cheeses. Serve with a tossed garden salad and oven toasted garlic bread.
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Black olives are stuffed with a seasoned beef and pork mixture, breaded and deep fried.
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Get Cod Sandwich Recipe from Food Network
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This decadent flourless chocolate cake is easy to bake in a water bath and will impress any guests. Glaze it with ganache and serve with raspberry sauce, if desired.
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I have always liked salt and pepper noodle kugel and I love soba noodles and thought combining the two would be a winning idea and it is, the noodles get crispier...
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A recipe for sweet potato hash with thyme and eggs.
cooking.nytimes.com
This is a classic bacon and egg quiche in the Alsatian manner (cheese or stewed onions are sometimes added, though not traditional) It is baked in a nine-and-a-half-inch fluted French tart pan, the sort with the removable bottom The resulting quiche, as opposed to those baked in a deeper pie pan, stands only one inch high, and their relatively short baking time ensures a creamy, unctuous texture.
Ingredients: crust, eggs, milk, salt, nutmeg, lardons, gruy
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These thin-as-crêpe omelets, adapted from a recipe in Yotam Ottolenghi's cookbook "Plenty," can be filled with almost anything.
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This is THE morning after dish, my saving grace after a liquid night out. So simple and so good, you may find yourself preparing it without the hangover.
www.delish.com
At Mario Batali's Edible Garden, at the New York Botanical Garden in the Bronx, cooking demonstrations feature recipes like Batali's fritters with zucchini and rocambole garlic.
cooking.nytimes.com
In Sicily, where I learned to make these savory bundles, cooks make them at home, or buy them in butcher shops, ready for the oven Fillings vary, but this one with prosciutto cotto and cheese is a favorite The rolls are threaded on skewers with bay leaves and bread slices, showered with bread crumbs and olive oil, then baked.