Search Results (658 found)
cooking.nytimes.com
This sandwich, a delight of summer, is a cross between the pan bagnat from Nice and the Catalan tomato bread with anchovy And it's dead simple Tomatoes, olive oil, garlic, capers, anchovy and basil
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A crunchy baguette stuffed with smoked duck, arugula, blue cheese, and cherries.
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Everything's better in spring roll form.
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Cream cheese, canned crescent rolls, cinnamon, and almonds create this delicious, Mexican-inspired dessert.
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Get Philly Cheesesteaks Recipe from Food Network
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Rolling lasagna noodles around a filling of spinach and cheese makes a tasty pasta dish.
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Little half-moon shaped pillows made with prepared wonton skins are stuffed with a flavorful filling made of tofu, cabbage, and chopped cooked rice noodles, then fried to a crisp golden brown.
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Festive celery salad, perfect for entertaining! With sliced celery, dates, blue cheese, topped with maple-glazed hazelnuts.
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Green chilies stuffed with Monterey Jack cheese are wrapped in egg roll wrappers and deep fried. A Texas twist on the classic chile relleno.
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This cake will be the hit of your shark-week marathon.
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This is a no roll, press in the pan crust, made with oil instead of shortening. It is very good and very easy. A good choice for when a top crust isn't necessary. Vegetable oil may be used instead of peanut oil.
Ingredients: flour, peanut oil, water, salt
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Pumpkin cake rolled like a jelly roll with cream cheese filling.