Search Results (5,313 found)
www.delish.com
Unexpected guests?  Don't worry, it takes just five minutes and a few on-hand ingredients to make this delectable bean dip.
www.delish.com
Want to score big on the snacks at your next tailgate? Go mini.
cooking.nytimes.com
Jonathon Sawyer is no snob Although he runs the kitchens in a slew of acclaimed restaurants in the Cleveland area, including The Greenhouse Tavern, the chef decided to honor Thanksgiving and his home state, Ohio, by sending along a personal recipe that calls to mind the processed-food delights that, for decades, characterized the cooking of the Midwest “Think of this salad as a little slice of nostalgia from the canned-and-frozen households of the mid-20th century,” he wrote in an email
www.chowhound.com
Aleppo, urfa, and bell peppers whipped with smoked paprika and feta into a cheesy dip.
www.allrecipes.com
Made with fat-free half-and-half, this banana sherbet with walnuts and chocolate chunks is a homemade treat you can enjoy with little guilt.
www.allrecipes.com
Fire-roasted tomato and chicken soup is easily prepared in the microwave in about 15 minutes or can be simmered in the slow cooker for a warm evening meal.
www.allrecipes.com
Tired of the usual fat bombs? Try these tasty dairy-free and vegan chocolate fat bombs for a quick and easy energy boost.
www.allrecipes.com
These bakery-style cookies are made better and healthier with the addition of blueberries, dried cranberries, and substituting some yogurt for butter.
www.chowhound.com
Here is my old family recipe from Central Texas. It does not have ketchup/catsup or any sugar in it. It uses saltines rather than bread. You might say we are...
cooking.nytimes.com
This is a classic bacon and egg quiche in the Alsatian manner (cheese or stewed onions are sometimes added, though not traditional) It is baked in a nine-and-a-half-inch fluted French tart pan, the sort with the removable bottom The resulting quiche, as opposed to those baked in a deeper pie pan, stands only one inch high, and their relatively short baking time ensures a creamy, unctuous texture.
Ingredients: crust, eggs, milk, salt, nutmeg, lardons, gruy
cooking.nytimes.com
This recipe is by Celia Barbour and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Sweet and savory flavors join for a terrific taste sensation when plump sausages are stuffed with prunes and wrapped with bacon, then grilled to juicy perfection.
Ingredients: bratwurst, prunes, bacon