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Dense, moist, chewy brownies filled with nuts and dried fruit.
cooking.nytimes.com
This is, quite possibly, the bread salad to end all bread salads Judy Rodgers, the legendary chef and bread lover, developed it to serve alongside roast chicken, but it's perfect paired with any roast meat Bread chunks are mixed with a sharp vinaigrette, softened currants, toasted pine nuts and lightly cooked scallions and garlic
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Field greens and arugula are transformed into a sophisticated main course salad by adding chicken apple sausage, Granny Smith apple slices, toasted pecans, and crumbled Blue cheese with a zesty lemon-Dijon mustard dressing. Serve with laffa or pita bread.
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This blueberry, coconut, and pistachio chocolate bark is pretty to look at and tastes delicious. Other dried berries can be used as well.
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This crunchy baked seasoned cracker dish can be used as a side dish, a dressing or a stuffing.
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A yummy, easy salad with candied walnuts, cranberries, Gorgonzola cheese, mixed greens, and a raspberry vinaigrette. It's always a big hit and is requested by my friends and family constantly!
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Using Parmesan cheese gives a little more texture to breaded chicken.
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Rich with color and texture, and boldly flavored with fresh blackberries and feta cheese, this salad is one of the most wonderful we have enjoyed!
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This Greek recipe for lima beans uses canned chopped tomatoes, fresh garlic, and fresh dill to make a tasty side dish.
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This is a simple recipe for a tender and well-seasoned beef tenderloin.
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Get Carne Asada Tacos Recipe from Food Network