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cooking.nytimes.com
Whether you scoop this onto a toasted semolina hero roll for a sandwich, or serve it straight from the pan with garlic bread on the side, meatball Parmesan makes a filling, savory meal You can form the meatballs up to a day ahead and keep them in the fridge until you’re ready to fry But they are best fried just before baking
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Creamy, Parmesan-loaded tortellini in a chicken broth soup might be better than the pasta.
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A dish made in half an hour! Plump shrimp are sauteed quickly and then simmered in coconut milk infused with garlic and ginger. Serve with white rice and steamed broccoli for a luscious quick dinner.
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Meet your new favorite pasta combo.
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Perfect for a Halloween dinner and sure to keep you warm while trick-or-treating, this spooky chili features ground beef, black beans, and kidney beans.
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Get Pizza Dough Chicken Empanadas Recipe from Food Network
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Pork chops coated in oatmeal are cooked with mushrooms in a creamy maple sauce.
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Get Corn and Pasta Salad with Homemade Ranch Dressing Recipe from Food Network
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Manhattan clam chowder with plenty of clams, tomatoes, carrots, and potatoes is ready in under an hour for a quick weekday lunch or dinner.
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Get Barbecue Tofu with Cajun Rice Recipe from Food Network
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Get The Girl Burger Recipe from Food Network
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This Denver scramble recipe is a mixture of slow-cooked scrambled eggs, ham, bell pepper, onion, and cheddar cheese.