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cooking.nytimes.com
This recipe is by Maura Egan and takes 3 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I usually keep frozen burritos stocked in my freezer just for this recipe. It's so quick and easy, and tastes delicious. Can be served with tortilla chips and a salad. Or double the sauce, and serve over rice.
www.chowhound.com
This recipe was given to me by my sister one night when I had vegetarian guests coming over and couldn't figure out what to make. Her description: "It's meaty...
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe was given to me by my sister one night when I had vegetarian guests coming over and couldn't figure out what to make. Her description: "It's meaty...
www.foodnetwork.com
Get Chunky Puttanesca Crostini Recipe from Food Network
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Crescent roll dough triangles is topped with cheese, mushrooms, and pepperoni in these cute witch hat dippers that are great for Halloween parties.
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Cool pasta salad with the Greek taste of Feta to finish it off.
www.delish.com
Everyone will want a pizza this.
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It's easy to make lots and lots of these cream-cheese-based rounds: Simply use extra-large tortillas and roll them up with the smooth and crunchy filling.
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This is a recipe my mom used to make ahead of time, and bring on boat trips. It's unusual and very, very good. The filling is nice and creamy, and the pastry is rich and tangy.
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Get Valencian Salad (Ensalada Valenciana) Recipe from Food Network