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cooking.nytimes.com
This is a recipe for a very big batch, because it freezes well; in addition to death and taxes, we can be confident of future illness If you want less soup, halve the recipe If the sick person likes noodles when sick, I add a single serving of rice noodles for each serving, in the last few minutes of warming it.
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Get Bacon Wrapped Scallops with Spicy Mayo Recipe from Food Network
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Cold tomato vegetable soup, made with fresh, uncooked tomatoes, zucchini, cucumber, red bell pepper, celery, sweet onion, and garlic. Perfect for a hot summer day.
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Frozen hash brown potatoes are combined with cream of chicken soup, sour cream, onion and cheddar cheese in this casserole with a buttery cracker crust.
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Tortillas dorado is a Mexican style of taco that involves toasting cheese-topped tortillas in a skillet before serving.
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This buffalo wing sauce recipe name says it all, only for the hot at heart!
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Bread dough is stuffed pepperoni and mozzarella cheese, and topped with a decorative braid.
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If you like spinach and Mexican food, you'll love these easy vegetarian enchiladas made with ricotta cheese and spinach.
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Infuse your French onion soup with caramelized sweet onions, cover with layers of Gruyere cheese, and bake in premade sourdough bread bowls.
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This garlicky marinade is a great way to add pizzazz any of your favorite meats. This recipe does not include specific meat, just take your pick!
cooking.nytimes.com
This recipe is by Bryan Miller and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.