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cooking.nytimes.com
A panade, originally an economizing vehicle for using old bread to feed a family, is a delicious dish in its own right Essentially a savory bread pudding made with layers of caramelized onions and winter squash, it makes for a hearty meatless main dish A panade can also substitute for bread stuffing and be served alongside a roasted bird.
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Rib roast breaded with bread crumbs and Romano cheese then roasted slowly to keep it juicy and succulent.
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These creative appetizers are sweetly savory and perfect for passing around.
cooking.nytimes.com
This recipe is by Ligaya Mishan and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Make-your-own mini pizzas made with English muffins are a fun meal for birthday parties or afternoon snacks.
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Dress up your corn for race day with some south of the border inspiration.
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Smother chicken breasts in buttermilk ranch dressing, followed by Parmesan-oregano bread crumbs, for a quick and easy weeknight meal.
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Crisp fall salad with sliced endive, walnuts, chopped pear, and blue cheese.
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A light, yummer summer dish with zucchini, tomato, and Romano cheese.
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The classic broccoli and cottage cheese cornbread gets extra flavor from chopped sweet onion. Serve it as a side dish with all kinds of meats.
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Balsamic and herb quinoa salad with fresh mozzarella cheese, almonds, and lima beans is a hearty side dish or lunch.
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This rich baked fajita is composed of black beans, pinto beans, tortillas, and cheese between layers of sauteed chicken and vegetables.