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A rich pasta sauce with Italian sausage, sliced onions, spinach, and mushrooms is spooned onto split chunks of crusty bread for a hearty lunch or dinner.
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Tired of spending ten dollars or more for a simple Seared Ahi Tuna Appetizer and over thirty dollars for a Seared Ahi Tuna dinner? Well, now you can go to your local fish market, grocery store or even Costco and pick up some Ahi (or Yellowfin) Tuna and do it yourself. So simple, but so elegant!
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This salad is light, fresh, and fast. You can add in whatever fresh vegetables you have on hand, and experiment with herbs and dressings.
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This rich dish, consisting of succulent lobster meat sauteed in butter and seasoned with dry mustard; then baked in heavy cream, is a casserole native to Maine. If desired, you may add 1 to 2 tablespoons of sherry to the mixture. Top with buttered bread crumbs before baking for a nice presentation.
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Jalapenos, Parmesan cheese and Cheddar cheese are baked into a sourdough bread bowl to create this spicy dip.
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Tastes like a pretzel, looks like a roll.
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.
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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.
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Smooth, ripe avocados taste great with the zip of pepper jack cheese.
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All the sweet ingredients of apple crisp are baked with whole wheat and kamut flours creating apple crisp muffins. Try with a streusel topping!
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Using both carrot and zucchini gives this tasty 3-layer cake covered in walnut cream cheese frosting extra moisture and a unique flavor.