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This is a fun, inexpensive, creepy Halloween entree that will gross out and impress your dinner guests. It is mini meatloaves baked in tomato sauce that are shaped like rats with cheese in the middle. When you cut it open, gooey cheese will come oozing out. Garnished with a spaghetti noodle tail and carrot ears, these pests are sure to be a devilishly delectable dinner.
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One word -- delicious! This creamy dish will leave them begging for more. The crawfish and Cajun seasonings give a new twist to fettuccine.
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A simple, light combination of fresh asparagus, shrimp, and Parmesan cheese is served with fettuccine and olive oil.
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A traditional braided challah has the sweet, hearty taste of whole wheat and honey.
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Andouille sausage and kale are great additions to this white bean soup. This soups flavor is blended perfectly. It is a real taste bud pleaser.
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Dressed with a pistachio-caper vinaigrette.
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Adding olive oil at many different stages gives this classic Italian bread a tender, flaky crust and, fine texture.
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In 2011, Alex Witchel got this recipe from the chef Tadashi Ono, who made it for a pairing with rose Champagne, during an interview with the restaurateur Rita Jammet “The burger was its own eureka,” she wrote “Half beef, half pork, it stayed uncannily moist despite being cooked through
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This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This chicken thigh recipe brings the flavors of Mexico and the Philippines together in one delicious dish.
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These burgers are delicious and very big! A perfect blend of spices give these big burgers a spicy kick!
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Once you've soaked your chickpeas, you can use a food processor and an air fryer to quickly bake these spicy falafel patties.