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A savory mix of tofu, shiitakes, jicama, and red pepper is spiked with sambal oelek and wrapped in lettuce leaves in this easy vegan recipe.
www.allrecipes.com
The whole family will love this classic, mildly-seasoned meatloaf topped with cheese. Some quick-cooking oats help the meatloaf hold together.
www.allrecipes.com
A chocolaty, cookie crumb crust is filled with a silky, chiffon custard filling. The filling is gelatin-based that includes eggs, sugar and milk. When it 's thick and well-blended, sherry, almond extract, chopped almonds and beaten egg whites are folded in. The pie is then cooked up slowly and carefully in a double boiler.
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Green pea patties with Parmesan cheese are a delightful appetizer or side dish for spring or summer parties.
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Spicy and nutty bars with a rich fig flavor. These make a heartwarming snack food.
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Jalapeno adds heat to this cooked cranberry sauce with the essence of orange.
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The German-style pear pancake is baked in a cast-iron skillet for a fluffy and delightful breakfast or brunch treat.
www.chowhound.com
Tart grapes and cooling cucumbers replace tomatoes in this cold soup.
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This rustic apple galette has a delicious buttery crust and is bursting with apple goodness!
cooking.nytimes.com
Crispy rice has a revered place in many cultures These rice cakes, which work well as a side dish to a piece of grilled meat or fish, offer the delicious crunch of Korean nurunji or Middle eastern hkaka, with some of the herbed cheesy goodness of Italian arancini The basic recipe can be used to accommodate vegetables other than zucchini and herbs other than mint, or can be made without either for a more simple backdrop for a fried egg or a simple snack for a child.
www.simplyrecipes.com
Buffalo Chicken Lasagna! Two great dishes, together at last. Creamy blue cheese sauce and spicy chicken layered with lasagna noodles. Perfect for game day and potlucks.
cooking.nytimes.com
Persimmons make a colorful cool weather salad, combined with dark red Treviso and radicchio leaves and glistening ruby-like pomegranate seeds Walnut oil and shallots give the vinaigrette an earthy flavor, accentuated by caramelized walnuts with sea salt You need the small apple-size Fuyu persimmons, which are delicious eaten raw