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cooking.nytimes.com
If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish But this satisfying, elegant dish is fine without peas, too
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Tender shrimp are cooked in a flavorful tomato sauce with green chiles, then layered with spicy, cheesy grits and baked for a Southern-style classic.
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Easiest stuffed mushrooms ever, creminis stuffed with herbed Boursin cheese, topped with smoked paprika.
cooking.nytimes.com
You can make a tomato quiche off-season using canned tomatoes for a rich tomato sauce that you blend with the custard filling When tomatoes are in season I use the same filling but line the tart shell with sliced tomatoes.
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A warm, easy side dish, Cheddar and bacon bits make it better
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This mix of baked brie topped with brown sugar, pecans, and rye whiskey is too good for words.
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A creamy turkey casserole using cream of mushroom soup is a great way to use leftover turkey for weeknight dinner.
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Get Grilled Pizzettas with Sausage, Egg and Stracchino Recipe from Food Network
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Skillet pizza with a 1-ingredient crust made out of cheese is topped with more cheese, tomatoes, and basil creating a gluten-free, grain-free pizza!
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Light, easy and delicious. A neighbor brought this recipe to me when I moved into my house 35 years ago and it has been a favorite ever since.
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Eggplant is fried, covered in fresh pesto, and broiled in this recipe inspired by a trip to a famous London restaurant.
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Garlic powder and Worcestershire sauce flavor this common holiday snack mix.