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cooking.nytimes.com
This recipe is by Karen Baar and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Grilled Chicken with Brie and Baby Spinach Salad Recipe from Food Network
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This fondue is lit.
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This baked spinach and artichoke casserole is a great side dish for any dinner occasion.
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Carrot cake in pancake form? YUM. This easy take on classic pancakes is sure to become your new favorite breakfast.
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A delightful mixture of spinach, egg and ricotta cheese is layered with mozzarella cheese, cream of mushroom soup and succulent morsels of chicken to make a rich and satisfying baked lasagna.
cooking.nytimes.com
You don't have to use wild mushrooms, of course, but if you can get chanterelles — oh man It takes a bit of time at the stove, but when the quesadilla is done, you have a great handheld food that is, among other things, very kid friendly.
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Cannoli without all the fuss.
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A vintage recipe for delicious macaroni salad has albacore tuna, chunks of Cheddar cheese, and green sweet peas in a simple mayonnaise dressing. Just mix, chill, and serve.
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Strawberries are layered with a sweet cream filling and coffee-soaked ladyfingers for a colorful strawberry tiramisu.
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A light salad with a big taste. Olives, tomatoes, red onion, and cucumbers are dressed with olive oil and a splash of lemon juice and finished with crumbled feta cheese.
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A family-pleasing quick dinner. Manicotti shells are filled with beef, refried beans, and seasonings, microwaved, and topped with cheese and sour cream.