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This recipe is something that you can make quickly and easily using a blender. Everything you need is easy to find in your local supermarket. This paste is great for putting on or in meat and pastas, or with cottage cheese in stuffed pasta shells. Once I start making this, the orders from friends and family keep coming in. For best taste, pesto should be heated up in the meal it's being prepared with.
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This fresh pesto is made from the flowery stems of garlic bulbs.
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Minestrone soup made with tortellini, Italian sausage, and plenty of vegetables is a warm and comforting soup for a cold day.
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This recipe is by Marian Burros and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Mashed potato is used as a binder in these tasty, lightly crisp tuna patties.
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If you like shrimp and LOVE garlic, I hope you give this fast and delicious recipe a try soon. Enjoy!
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This recipe combines cucumber, tomatoes, and pasta with prepared ranch and Italian salad dressing for a quick and easy pasta salad without mayonnaise.
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Get Plum Tart Recipe from Food Network
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Classic Caesar Salad with romaine lettuce, homemade croutons, parmesan cheese, and easy homemade caesar dressing. Never buy caesar dressing again!
cooking.nytimes.com
In this green pasta dish, basil, mint, Parmesan and garlic are blended into a smooth pesto-like sauce, then tossed with pasta, creamy mozzarella and crunchy pine nuts just before serving Marinating the mozzarella in some of the sauce as the pasta cooks imbues the mild cheese with flavor, and allows it to start softening so it melts in contact with the pasta Serve this hot or warm, when the cheese is supple and a little runny.
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Get Roman Popcorn Recipe from Food Network
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Coarsely chopped curly green chicory is a great alternative to the endives; both offer a marvelous bitter edge and refreshing crunch.