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A great way to use the slightly sweet and spicy Hatch chiles, this enchilada pie is a fabulous comfort food.
cooking.nytimes.com
Perhaps because cauliflower is on the bland side and Mediterranean black olives have such a pronounced flavor, the two go beautifully together In Italy, Greece and in North Africa, you find the triumvirate of cauliflower, tomatoes and olives in all sorts of dishes.
cooking.nytimes.com
Stracciatella is like an Italian egg drop soup This particular version is adapted from one of my favorite cookbooks, "Cooking From an Italian Garden," by Jon Cohen and Paola Scaravelli I’d never seen a stracciatella with tomatoes until I came across this recipe.
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Maraschino cherries and chocolate chips are folded into this prize-winning 3-layer Black Forest cake sure to be a crowd-pleaser at a party.
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This chicken with creamy dijon mustard sauce is an easy and fast weeknight meal. The chicken cutlets and sauce are all cooked in the same skillet, making clean-up a breeze.
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This easy tuna noodle casserole from scratch is made with cream cheese and Gruyere. You can use any small noodles instead of farfalle like penne, rigatoni, etc.
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Chicken, ginger, and fresh vegetables are mixed with egg noodles in a peanut-based sauce in this easy Thai-inspired dinner entree for two.
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Get Confetti Pancake Cake Recipe from Food Network
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Five different cheeses are simmered with beer and just the right amount of seasoning creating a gourmet beer cheese for Oktoberfest pretzels.
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This recipe is very easy and makes delicious bratwurst. My guests always ask for these during football season. You won't be able to get enough onions and peppers in the slow cooker because every time we make them, we run out! This recipe is for 10. If you have a very large slow cooker, you can get 15 in, but most can only hold 10 (you may need another slow cooker if making more).
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A zesty pasta salad with pepperoni, mushrooms, green olives, and tomatoes. Ready to eat right away, or even better marinated overnight.
cooking.nytimes.com
White bean pâté has been a signature dish of mine for decades I’ve fiddled with the recipe over the years, varying the seasonings and adding more oil for better texture.