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This quick fruit dish with a bit of added crunch is always fun to make with kids.
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You will need a coffee grinder to grind the tea leaves here. Recipe By: Grace Parisi Servings: MAKES 32 TEA SANDWICHES
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A sweet, buttery pecan concoction is spooned into a prepared pie crust and baked. And that 's just the beginning. Vanilla pudding is then poured onto the nut crust, topped with a mixture of pudding and whipped topping, and garnished with pecans.
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This is really yummy for pouring over ice cream.
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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 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.