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Get Barbecue Mac and Cheese Recipe from Food Network
cooking.nytimes.com
Falling somewhere between a frittata and a tortilla española, this breakfast casserole has everything you love about a classic bacon, egg and cheese sandwich: smoky bacon, perfectly set eggs, sharp Cheddar and, if you want (and you definitely do), tangy hot sauce Thinly sliced potatoes are added for structure and heft, and cooking them will be the most time-consuming part of this whole dish The great news is that it’s as delicious (if not more so) the next day, rewarmed or not
www.allrecipes.com
This is a Mexican-style casserole made with hamburger and green chile peppers. It produces a much simpler version of chile rellenos, which are simply stuffed chile peppers.
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A great, light, after-school snack for kids that is easy to make. Sliced apples are placed on buttered bread, then sprinkled with cinnamon and quickly broiled.
Ingredients: butter, wheat bread, cinnamon, apple
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A tangy cabbage slaw, made with ketchup for color and crushed red pepper flakes for heat, makes a nice side for your pulled pork or barbecued meats.
www.delish.com
The salty-sweet combo of raisins, almonds, goat cheese, and olives gives this award-winning vegetarian sandwich its Moroccan character.
www.delish.com
Donut holes transform into a Halloween party dessert with a quick dip in melted chocolate and an M&M garnish.
cooking.nytimes.com
Many home cooks are comfortable with spinach but are intimidated by the unfamiliar variety of other cooking greens: chard, mustard, turnips, collards, kale and more But it doesn't matter much which you include in a given dish: they're all good, and they all cook quickly This preparation is dead easy
www.chowhound.com
Incredibly good-I wanted to check this out prior to having visitors over for a barbecue and I tested a little more and a little more and I have to say it passed...
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Get Shrimp and Fennel Crostini Recipe from Food Network
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Sometimes you want to dig in and fill your mouth with something crunchy and full of interesting flavors.
cooking.nytimes.com
This recipe for an elegant North African stew comes out of the kitchen of Boulud Sud, Daniel Boulud’s sophisticated Mediterranean French restaurant in New York It is a dish steeped in the flavors of North Africa, but also of France Chicken serves as the protein, bathed in a blend of North African spices — cinnamon and coriander, turmeric, ginger powder and cardamom — combined with tomatoes, saffron and a little stock