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The basic pizza dough and sauce ready and waiting for your favorite toppings! This recipe makes 2 pizzas; either make both, or freeze one.
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These savory corn and cheese packets have a little heat from the chiles, and a little sweetness from the basil.
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The flavors and ingredients from the popular soup were cleverly translated to make this delicious pasta salad--voted as a finalist in the recent Contadina® recipe contest.
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Summer vegetables are tossed with lettuce, olives, and feta in an herb vinaigrette.
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Vegetarian food never tasted so good! Piled high with eggplant, mushrooms, onion, and zucchini, then topped with mozzarella cheese, this Italian-style grinder is a meaty meatless meal.
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This long-simmered sauce is made with ground beef, tomatoes, mushrooms, onions, garlic, and seasonings. Serve over spaghetti and top with grated Parmesan.
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Roasted cauliflower gets topped with a blend of parsley, basil, oregano, garlic, lemon, and olive oil in this easy vegetable side dish recipe.
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Get J J's Smoked Gouda Vegetable Soup Recipe from Food Network
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Quick and easy white cheese sauce which make the gnocchi melt in your mouth! Very rich and decadent. Best served with a light salad to balance out the richness.
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Butter and Italian-style spices are blended with Parmesan cheese to make a great spread for warm slices of French bread.
cooking.nytimes.com
This recipe is by Pete Wells and takes About 6 hours. Tell us what you think of it at The New York Times - Dining - Food.