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cooking.nytimes.com
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.”
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Get Greek Pizza with Chicken, Feta and Olives with Mixed Cherry Tomato Salad Recipe from Food Network
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Get Stuffed Cabbage Rolls With Tomato Sauce Recipe from Food Network
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Get Stuffed Manicotti with Fresh Marinara Sauce Recipe from Food Network
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Get Potato and Caramelized Onion Tart Recipe from Food Network
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This popular brownie has a creamy cheesecake layer sandwiched between fudgy chocolate layers made chunky with chocolate chips, then swirled with a knife for a marbleized top.
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In this spicy salad, plump grilled scallops sit on top of charred corn tossed with the ingredients in elote, an irresistible Mexican corn-on-the-cob street snack.
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Cubes of watermelon and cherry tomato halves are tossed with crumbled feta cheese, basil, and lemon zest in this refreshing salad.
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This is a scrumptious casserole of bread, cream cheese, eggs, and milk. Tastes just like regular French toast but it's made the night before and baked in the oven. This is not really sweet so you might like more maple syrup with it.
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First you make a simple lemon custard, then you stir in cream cheese, and then comes the sweetened whipped egg whites. That 's the cloud-like part. This lovely pale yellow filling is then spooned into a baked crust and chilled. Serve with fresh, sliced strawberries or blueberries.
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Almonds, roasted red peppers, mayonnaise, and Parmesan cheese are blended together creating a quick and easy pepper dip great with pita.