Search Results (9,496 found)
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Served on rye bread, this ham and cheese sandwich gets its unusual, spicy kick from a green chile pepper.
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A decadent breakfast treat for a special morning or a sweet dessert combines French bread with eggs, sweetened condensed milk, and plenty of pecans for a baked bread pudding they'll love.
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This poured fondant petit four icing with hints of butter and vanilla is easy and perfect for glossy elegant cakes and desserts of any size.
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Toasted crusty bread topped with sliced mozzarella cheese, fresh basil, and grilled avocado slices makes a delicious summertime lunch.
cooking.nytimes.com
This simple dish from Pierre Franey is light and delicious It takes only 15 minutes and would be a great side dish for grilled beef or chicken or for any type of seafood The bread crumbs added at the end provide excellent texture.
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Get Grilled Flatbread with Ricotta Cheese, Fresh Tomatoes, Oregano and Roasted Garlic Oil Recipe from Food Network
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These bread-and-butter pickles are seasoned with mustard seed, celery seed, and turmeric.
cooking.nytimes.com
This recipe came to The Times in 2003 from Barbara Lynch, the owner and chef of No 9 Park in Boston It is incredibly rich, and remarkably good
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This a great sandwich which is well known here in Chile. Creamy chicken with cooked bell pepper gives this sandwich a nice taste!! You can also make them with cocktail bread for a great appetizer! You can use up to double the mayonnaise for a creamier texture.
www.chowhound.com
A dairy-free shrimp and fresh corn grits recipe.
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A recipe for spicy tomato salt.