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cooking.nytimes.com
Amanda Hesser brought this recipe to The Times in a 1998 article about a return to simply-prepared, down-home foods in response to the brash, over-the-top 90's style of cooking It's an adaptation of one found in Pam Anderson's book, "The Perfect Recipe," and it calls for stirring the mixture every five minutes while it is baking This gives it the ideal balance of lightness and creaminess -- a detail that is missing from most macaroni and cheese recipes.
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This unique recipe packs the flavors of Buffalo wings into a bite-size meatball with Frank's® RedHot® Sauce and ground chicken.
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Filled with hot Italian sausage and topped with Parmesan cheese, these stuffed mushrooms are always the hit of the party.
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I came up with this recipe for my niece. I combined grilled cheese sandwiches with garlic bread. Its tasty, its quick and its the perfect appetizer for friends, family and unexpected guests. Use a firm white bread for best results.
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Maryland is famous for its crab cakes! After you've tried this recipe, you'll know why.
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The bread in this dish soaks in eggnog overnight, allowing you a prep-free brunch dish the next morning.
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Your favorite CPK pizza in sandwich form.
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This meatloaf recipe uses golden mushroom soup both in the meatloaf and to make a gravy to serve over the meat.
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This simple recipe gives this mild fish a rich taste that'll wow you! Easy for anyone of any cooking level to prepare.
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A delicious mix of chicken, pesto, veggies, and cheese all melted together on flavorful focaccia bread. Simple, fast, and very tasty - a nice change from normal sandwiches.
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Try this for breaded pork tenderloin that is lightly crunchy on the outside, tender and juicy with a hint of Mediterranean spice on the inside.
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This is a great twist on the classic grilled cheese. Each sandwich is dipped in a savory egg coating and then pan-fried to a crispy golden brown.