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cooking.nytimes.com
This is a variation of a dish sometimes called "company potatoes," popular in the postwar kitchens of the 1950s, made with canned condensed soups and frozen hash browns Maura Passanisi, of Alameda, Calif., shared it with The Times as a tribute to her grandmother, Florence Sweeney, who originally served it as a Thanksgiving side dish Ms
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Hot sauce, blue cheese dressing and mozzarella cheese top cubed chicken and a pizza crust for this Buffalo lovers' must!
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Sauteed chicken breasts topped with a mayonnaise/mustard/rosemary spread and graced by 2 slices of garlic rosemary focaccia bread. These sandwiches are great when you want a quick supper, but not something from the freezer. They remind me of an expensive sandwich from an upscale deli. The spread and the chicken can be made in advance, and the chicken can be eaten hot or cold.
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A sweet glaze of honey, spices, and spiced rum will add a light and savory-sweet flavor to your grilled shrimp. They're done in only a few minutes.
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Fresh asparagus and sharp white Cheddar cheese give this savory souffle its bright color and bold flavors.
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Roasted okra and cherry tomatoes are topped with Parmesan cheese for a quick and easy side dish.
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Looks like pumpkin, tastes like pumpkin, but it's butternut squash!
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Veggies, beans, and cheese sandwiched between two tortillas then heated in oil until golden on both sides.
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A cool seafood salad that's a real treat for potlucks. Salad shrimp, crab meat, hard-cooked eggs, and the pasta of your choice are tossed in a homemade dressing.
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The real deal! A homemade butterscotch pudding is topped with meringue and baked just until the meringue's peaks turn golden brown.
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Breakfast On-The-Go has never looked or tasted this good! Great protein breakfast that will help fuel your busy day.
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A spiralizer makes it easy to cut apples into thin half-slices for this beautiful tart flavored with lemon, cinnamon, and dried cranberries.