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Pork chops are rolled around apple and cheese before cooking on the stovetop. This is a great autumn dish that is wonderful served with brown rice.
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This easy and earthy side dish is great on its own or served with some good crusty bread and a glass of wine. Add grilled vegetables to transform this into a hearty vegetarian entree.
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These crab stuffed mushrooms have a little chili powder in them, and are cooked in sherry.
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Why settle for less when you could make the best chicken Parmesan by using Rick's recipe that crusts chicken breasts in fish-shaped crackers?
cooking.nytimes.com
This recipe is by Trish Hall and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A broccoli and cheese quiche in a light, crispy potato crust. A new twist on a familiar favorite. And a great way to use left over potatoes!
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A rich pasta dish full of shrimp and parmesan cheese.
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Sweet and white potatoes are layered with onions, and baked with vegetable broth and a cheese and bread crumb topping.
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The nutty flavor of farro grain balances with the salty Parmesan and tart cranberries in this tasty salad. Plan ahead, as the farro needs to soak overnight. If you can't find farro, substitute spelt or wheat berries.
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Sweet canned corn is tossed in a homemade balsamic dressing and balanced out with spicy arugula and goat cheese.
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A few extra seasonings, warm beer, and some Parmesan cheese add savory flavor to an easy pizza dough made from scratch.
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Inspired by the Dale family mom and dad work at Ellas making sure all our food is safe to eat this comforting pasta dish is easy to make and topped with cheesy breadcrumbs.