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A light coating of Panko bread crumbs and 20 minutes in the oven transforms thick slices of zucchini into everyone's favorite finger food.
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This is basically a finger food that can be served as a snack, for pot luck, parties, or as the main course. I love it cold, the next day. Perfect for picnics...
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BEIGNETS DE FLEURS DE COURGETTES Zucchini Flowers Fritters During summer Provencal markets offer attractive bunches of zucchini flowers among a colorful gamut...
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Get Matzo Ball Soup Recipe from Food Network
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Get Pork Sausage with Herb Spaetzle Recipe from Food Network
cooking.nytimes.com
This recipe is inspired by the signature Korean summer noodle dish, naeng myung The traditional dish is made with a strong beef broth I’m using a vegetarian broth I make with dried mushrooms and kelp, adapted from a recipe in Deborah Madison’s “Vegetarian Cooking for Everybody.” You could also use chicken stock
www.allrecipes.com
Dessert is individual molten chocolate cakes. They're simple and elegant, and they bake in under 10 minutes in a standard muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature.
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Tuna seasoned with lemon and fresh herbs is coated with bread crumbs and fried into crispy golden croquettes in this Spanish-inspired recipe.
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Get Skillet Spring Greens Asparagus Frittata Recipe from Food Network
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An easy turkey meatloaf recipe with bacon, smoked paprika, ancho chile, and a chipotle and ketchup glaze.
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Get Protein Bars Recipe from Food Network