Search Results (3,498 found)
cooking.nytimes.com
The tomato tarts and quiches I’ve been eating in Provence are delightful Spreading mustard on the crust before you top it with tomatoes is a new idea that makes perfect sense to me, as mustard is such a perfect condiment for tomatoes.
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A meatless layered lasagna with carrots, broccoli, bell pepper and onion.
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Peppers, cherry tomatoes and fresh basil and parsley make this salad a summer time favorite. This is truly a must have pasta salad especially if you are Italian. I can't keep this in the house, it goes as fast as I make it. Enjoy!
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Get Portobello Parmesan Recipe from Food Network
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Get Rocco's Famous Chicken Marsala Recipe from Food Network
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This cheesy spinach lasagna with fresh basil pesto is a great recipe for using up leftover cooked chicken and sure to be a crowd-pleaser.
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A hearty ground beef and tomato pasta sauce is mixed with spaghetti, and topped with an Italian sausage and melted Parmesan cheese. Great for Presidents' Day.
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Get Homemade Frozen Chicken Fingers Recipe from Food Network
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Get Super Scampi Recipe from Food Network
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Tender chunks of chicken breast simmer in an Italian-style tomato sauce with lots of mushrooms. The dish is served on hot egg noodles and sprinkled with Parmesan cheese.
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This baked chicken Parmesan can be served with fresh salad or over hot spaghetti with extra marinara sauce.