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cooking.nytimes.com
The year: 1983 The place: Williamsburg, Va., where representatives from across the globe — and “some of the biggest and brightest names on the American culinary scene” — gathered The Times’s own Craig Claiborne planned the menus; Paul Prudhomme, Wolfgang Puck and Zarela Martinez cooked; and Maida Heatter provided dessert
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Get S'Mores Gooey Butter Cake Recipe from Food Network
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Get Raviolo al' Uovo Recipe from Food Network
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Huevos a la Mexicana are Mexican style scrambled eggs, cooked in a sauce of tomatoes, onions, and jalapeño. Like huevos rancheros, but scrambled. EASY and so good!
cooking.nytimes.com
This recipe is by Bryan Miller and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Ooey Gooey Butter Cake Recipe from Food Network
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This simple bacon potato salad includes hard-boiled eggs, ranch dressing, and Cheddar cheese.
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Bake a layer of chocolate chip cookie dough with a layer of brownie batter and you get 'brookies': a cookie-brownie match made in heaven.
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A moist bundt cake, drizzled with two types of chocolate.
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This cake recipe came from Denmark with my Great Grandmother and Great Grandfather when they came over to the United States.
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This is a nice change from ordinary quiche. Full of ham, wild rice, mushrooms, red bell peppers, and flavored with a touch of Dijon mustard, this quiche is fabulous for breakfast, lunch, or dinner. And the meat & veggie mixture is terrific simply scrambled with eggs for a quickie meal!
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Tuna is mixed into a Cheddar cheese sauce and baked with pasta in this delicious Mornay. This is the best Tuna Mornay recipe I've found... My family is always excited when we have it for dinner.