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cooking.nytimes.com
I’ve modeled these delicious and easy grated beet fritters after traditional Greek zucchini fritters Make sure to buy beets that have a generous amount of greens attached Don’t be alarmed by the amount of oil: About half of it will still be in the pan when you’re finished, if you are careful to get it hot enough before you add the fritters.
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These bright purple yam bread rolls, known as ube pandesal in the Philippines, are easy to make with a bread machine's dough cycle.
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Barbeque sauce-infused meatloaf is wrapped with bacon strips for a flavorful and rich twist on the traditional meatloaf.
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Turkey meatloaf gets an Italian flair through the use of Italian-style bread crumbs and Italian seasoning.
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A recipe for a party mix made in the slow cooker—the only requirement is to keep stirring every 30 minutes.
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Use whatever crackers or chips you have on hand to create the crust for a hearty (and easy-to-make!) ham and cheese quiche.
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Parmesan cheese-crusted chicken wings are sure to please your pickiest eaters.
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Try these subtly perfumed meatballs as an hors d'oeuvres or a main course.
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Rib roast breaded with bread crumbs and Romano cheese then roasted slowly to keep it juicy and succulent.
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Graham cracker crust is topped with marshmallows and chocolate chips for a quick and easy treat, sure to bring back childhood memories.
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Ground turkey, feta cheese, and Greek salad dressing are mixed together in these Greek turkey burgers perfect for summer grilling.
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A slight twist on the traditional pumpkin pie.