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This recipe is by Julia Reed and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This addictive pancake is a savory riff on the traditional Dutch baby.
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a very simplified bruschetta recipe find it as well on http://platyz.blogspot.com/
Ingredients: breads, garlic, tomatoes
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Fresh spinach is topped with sweet red onion slices, salty feta cheese and tangy marinated artichoke hearts, then drizzled with marinade and baked in the oven until wilted.
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A lovely light soup to serve as a wonderful starter on a winter-day.
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Perfect for breakfast or lunch, these wonderful pita bread sandwiches are filled with chicken sausage, roasted vegetables, and goat cheese.
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String cheese, pretzel sticks, and spinach come together to make pretzel broomsticks, a clever snack the whole family will love on Halloween.
Ingredients: string cheese, pretzel, spinach
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Get Turkey Robinson Recipe from Food Network
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Get Mediterranean Shrimp Wraps Recipe from Food Network
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Chocolate croissants meet milk and eggs in this decadent and rich recipe for croissant bread pudding; serve warm or cooled.
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Spinach, tomatoes, and feta cheese are the headliners in this gluten-free quinoa salad that is a great alternative to rice or pasta.
cooking.nytimes.com
Bulgur is a versatile cracked wheat product that can lend a nutty flavor to a variety of dishes Because this is a casserole, it calls for coarse bulgur, which can also be used in pilafs, soups and stuffed vegetables It is paired here with spinach, tomatoes and cheese for a bubbly and hearty dish.