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This recipe is by Moira Hodgson and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This simple pasta dish uses smoked salmon and is lightly dressed in a cream cheese sauce.
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Fresh snow peas are stuffed with a blend of cream cheese and smoked salmon to make this easy and beautiful appetizer.
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Gluten-free cheese crackers are made possible thanks to garbanzo bean flour, Cheddar-Monterey Jack cheese, and butter as the base ingredients.
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Get Ragu alla Mugellana Recipe from Food Network
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Pepperoni, mozzarella cheese, and pizza sauce help make this baked dish with chicken and pasta something to help with pizza cravings when pizza is not on order.
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This salad version of elotes, a classic Mexican street food, features grilled corn, Cotija cheese, and cilantro dressed in a chile-lime mayonnaise.
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An easy soup recipe made with ground-turkey-and-rice meatballs, zucchini, carrots, tomatoes, and the Mexican flavors of cilantro, cumin, and chili powder.
cooking.nytimes.com
The vegetables in this turkey burger mixture not only contribute lots of vitamins A and C and micronutrients like the carotenoids lutein and zeaxanthin, which have been linked to eye health, but they also help to moisten burgers that can otherwise be quite dry Make sure to buy lean ground turkey breast.
cooking.nytimes.com
This is an easy but elegant cocktail snack to serve year round, but it’s especially nice during the holiday season as a reward for bearing up with frigid winter weather Essentially, it’s a large buttery cracker, garnished with smoked salmon and cut up like a pizza The pastry rounds may be baked ahead and left at room temperature
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Here's a vegetarian-friendly option for a liver pate-like spread packed with flavor.