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Get Online Round 2 Recipe - Crispy Eggplant and Pasta Recipe from Food Network
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This multi-generational Italian eggplant parmigiana combines three cheeses and tomato sauce in a layered dish that's perfect for serving to a crowd.
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Spiralized zucchini noodles, baked in casserole with sausage tomato sauce, topped with ricotta, mozzarella, parmesan cheeses. Low carb and gluten-free!
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This recipe is by Jonathan Reynolds and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This quick and easy pasta is tossed with chicken and homemade cream sauce. Asparagus and Parmesan cheese add a nice color and flavor.
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Plenty of herbs and fresh garlic boost the bread-crumb base of these meatless stuffed peppers.
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Thick-stemmed asparagus is best for this flavorful, intensely green salad; thin asparagus would be a bit wimpy I weighed the asparagus after breaking off the ends If you want to make this into a more substantial main dish salad, you can add a can of chickpeas to the mix.
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Get Beer-Boiled, Grilled Bratwurst with Roasted Red Pepper Puree and Parmesan Cheese Bowls with Mixed Greens and Pan-Roasted Herbed Layered Potatoes Recipe from Food Network
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Chicken, mixed vegetables, noodles and cheese are brought together in this rich and crowd-pleasing casserole.
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A cold shrimp and vermicelli salad in an herbed mayonnaise dressing.
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This is a nice change from regular old pasta with tomato sauce. You can serve a large portion as a main dish, or I've even used this as my 'salad' at dinner parties. Really simple!
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After a mad search on the net for a recipe for this sauce I had to create my own. This can be reheated in the microwave without the usual cream sauce defects. I just love the light green color and how well it displays over tri color or regular pasta, salmon and grilled chicken. I have been putting this on everything.