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This recipe is by Regina Schrambling and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Bake up a batch of these tender, tasty Italian-seasoned meatballs with hints of Romano cheese and parsley.
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Cubes of cooked potato are added with sour cream to a pot of roux-thickened milk in this soup which is garnished with cheddar cheese and chives.
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Most of us think of Buffalo wings as bar food, but with their accompaniment of celery sticks and creamy blue-cheese dressing, they make a fine casual meal. These wings are hot, but if you like them incendiary, pass extra Tabasco sauce at the table.
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Topping salmon with tomatoes, onion, basil, olives, and feta cheese gives it a delicious Greek flair.
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All the key players for a loaded baked potato are simmering together creating the ultimate comfort-food potato soup.
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Cheddar cheese, green onions and crumbled bacon are added with pre-baked potatoes to a roux-thickened milk base in this soup which is finished with sour cream.
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Pieces of zucchini are dipped in butter and coated in seasoned breadcrumbs and Parmesan cheese then baked until golden brown and crunchy.
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A whole lot of potatoes are baked then combined with whole milk, bacon bits, sour cream and Cheddar cheese in this thick soup.
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An innovative reinterpretation of the mini-marshmallow-topped sweet potato casserole.
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This oven-fried chicken stays juicy inside and crispy on the outside (just like its fried counterpart) thanks to an easy cornflake coating.
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This extra-easy version of a classic casserole is homey, cheesy and topped with crunchy bread crumbs to make it even better.