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This is a great spin off the classic Reuben Sandwich. Now there are hundred of recipes for Classic Thousand Island Dressing but I don't use it often so this my...
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Beefy French onion soup is made in the slow cooker, then topped with the traditional slice of toasted French bread and a savory mixture of four cheeses, then broiled until browned and bubbling. It's fun to let people assemble their own bowls, too.
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Spring veggies benefit from a quick roasting in olive oil and herbs before being tossed with penne. No cream here, just the fresh flavors of olive oil, balsamic vinegar, and lemon.
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A savory Thanksgiving turkey cake, with ground turkey, mashed potatoes, cranberry sauce, sweet potatoes, and stuffing.
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In 1975, Craig Claiborne, then editor of The Times' food department, shared his favorite childhood dish with readers “A few weeks ago we were interviewed on the McCanns' At Home Program on station WOR, and when the subject veered around to childhood foods, we described in some detail the dish that had given us most pleasure in early youth and adolescence and still gives us comfort as we approach senility. It was a family creation known as chicken spaghetti It consisted of spaghetti or spaghettini and sometimes vermicelli baked in a casserole, layered with a tomato and cream sauce, a meat sauce, boneless chicken and two kinds of grated cheese. It was almost always served when large numbers were invited for special occasions. Subsequent to the program we received numerous requests for the recipe and discovered with some astonishment that we had somehow never had occasion to use it in a story.”
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Spring Green Risotto Recipe from Food Network
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Get Spring Green Risotto Recipe from Food Network