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This Mexican-inspired twist on lasagna made with corn tortillas, cottage cheese, and enchilada sauce is perfect for dinner or potlucks.
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Ripe tomatoes stuffed with seasoned feta cheese make a great side dish or appetizer.
Ingredients: tomatoes, olive oil, garlic
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Get Lobster and Scallop Ceviche Recipe from Food Network
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Mr Franey brought this French-inspired variation of the American classic to The Times in 1993 his 60-Minute Gourmet column In a nod to his country of origin, he calls for lamb instead of beef, and tiny green lentils for red kidney beans
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Fish fillets are coated with crushed cereal breading and the fries are sweet potato wedges for this healthier take on classic fish 'n' chips.
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Recipe By: Marcia Kiesel Servings: 12 servings plus leftovers
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Fresh summer tomatoes are simply drizzled with olive oil and sprinkled with garlic, salt, and black pepper before being grilled for a side dish that's perfect with just about anything off the grill.
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Leftover cooked turkey never had it so good as when it's combined with shallot, fresh shiitake mushrooms, and thickened cream in a gourmet omelet that only takes a few minutes to make. Serve as a fancy brunch or lunch main dish, or have as a light supper.
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This recipe is by Craig Claiborne With Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Crispy Chicken Strips With Salad Recipe from Food Network
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A little mild salsa teams nicely with lemon and Dijon mustard for a quick marinade and glaze for sauteed chicken.