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A classic little hors d 'oeuvres, these crunchy rounds rely on rye bread for their sturdy base; a cream cheese/blue cheese spread holds it all together.
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This rich, hearty sauce goes well with short shaped pastas such as rigatoni and penne, as well as long pastas such as spaghetti and linguine.
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Colorful veggies--carrots, butternut squash, sweet potatoes--and red onion and apples are roasted with fresh thyme, olive oil, and sea salt for a delicious side dish that will feed a crowd.
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These eggplant bites with bread crumbs, Parmesan cheese, and mint are simply delicious and are a great vegetarian main course or appetizer.
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Salmon fillets are baked under a light, crispy, flavorful coating of panko bread crumbs, Parmesan cheese, Italian seasoning, and garlic.
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Get Three-Cheese Chicken and Mushroom Baked Pasta with Pancetta Recipe from Food Network
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We cracked Olive Garden's most popular soup recipe.
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Grilled eggplant and asparagus are tossed with a romaine-endive salad and dressed with a simple balsamic vinaigrette.
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Cauliflower, broccoli, carrots, and red cabbage are roasted with herbs and topped with crushed garlic croutons for a colorful veggie side dish.
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Get Rainbow Chicken Roll Recipe from Food Network
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The classic rice pilaf recipe with rice, onion, garlic, butter, chicken broth, and parsley.
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This recipe is by Jonathan Reynolds and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.