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This herb laced pizza crust is mixed in the bread machine but baked in the oven. Add your favorite toppings to make a delicious main dish.
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Based on a recipe using butter beans, these patties are made with lentils and pan-fried for a great vegetarian burger option.
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This light and refreshing cold pasta salad is loaded with Mediterranean flavors like olives, tomatoes, and Asiago cheese.
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Poaching catfish with tomatoes, white wine, and vegetables is a nice alternative to deep frying. Great if you don't care for that sometimes overpowering catfish taste. For a stronger fish flavor, try making the sauce separately and serving over grilled catfish!
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This recipe is by Suzanne Hamlin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Beautiful summer berry and banana dessert terrine, a gelatin and white grape juice base, filled with fresh berries and bananas.
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A classic Thanksgiving stuffing recipe with apples and sage. Instructional video included.
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Rustic loaf bread, cross hatched and stuffed with Monterey Jack cheese, pickled jalapeños and green onions, baked until all melty. Yum!
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This recipe is by Bryan Miller and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A very thick and dark sauce with a little red pepper kick. Serve with browned Italian sausages, or omit them for a vegetarian meal. This sauce freezes well too.
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Baked spaghetti squash, peppers, and onions are mixed with beef and cheese in this delicious casserole.