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Marinate boiled cheese tortellini in a delectable blend of red wine vinegar, olive oil and Dijon mustard seasoned with garlic, fresh basil, parsley and green onions. Chill thoroughly and serve as appetizers or toss with crunchy veggies in a salad.
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Chef John uses rice paper wrappers and ingredients he has on hand--cooked chicken, bell peppers, English cucumbers, carrots, and fresh herbs--to make his versatile spring rolls.
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Making zucchini pasta is simple, but there are some rules to keep in mind Green or yellow gold bar zucchini are better to use than the yellow, pear-shaped variety Zucchinis are firmer skinned and more cylindrical than other squashes, which works well in a mandoline
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Get Kid-Friendly Pasta Salad Recipe from Food Network
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These crostini-type appetizers are simply slices of sourdough bread rubbed with garlic cloves and topped with sliced mozzarella cheese, a few basil leaves, and slices of ripe tomato. A drizzle of olive oil and a sprinkle of salt and black pepper finish the caprese salad appetizers.
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This sandwich is a tasty way to serve Italian sausages. It is a Friday night regular for my family.
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For a tasty bacon and egg dish without all the fat and calories, try this Oscar Mayer® Turkey Bacon frittata, which has only 120 calories per serving.
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The Sea Grill's Executive Chef, Jawn Chasteen, does it again with a great recipe for swordfish, perfect for indoor or outdoor grilling. Serve it on a bed of Summer Squash Ragout, and it's like icing on a delectable cake.
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This delicious take on P.F. Chang's® famous chicken lettuce wraps will have you making a meal of an appetizer!
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Chicken Milano is an Italian-inspired pasta dish with fettuccine topped with chicken in a creamy sauce with roasted red peppers.
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Get Eggplant Parmesan Meatloaf Recipe from Food Network