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cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This unusual yet tasty sweet and savory pizza is made with a curried red lentil sauce instead of tomato sauce. It's topped with a delicious mix of sweet potato, eggplant, tomatoes, garlic, onions, and spices.
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These baked sandwiches are a great vegetarian version of the Italian grinder. Tender zucchini pieces are coated with a zesty marinara sauce and sandwiched with a generous helping of mozzarella cheese. They can also be made ahead of time, and heated just before serving.
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Chopped green bell peppers and tomatoes are added to browned ground beef, the mixture is mounded on a split loaf of bread, topped with Cheddar cheese, and heated in the oven until the cheese melts.
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A hearty, flavorful skillet supper combines chicken breast strips flavored with Italian-inspired seasonings, quick-cooking brown rice, fresh tomatoes, and spinach. The dish is topped with Parmesan cheese before serving.
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Get Lemon-Garlic Skillet Chicken and Potatoes Recipe from Food Network
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I gathered info from several on-line sites about what people put into their creole or etouffee, then I tried them all and began to add to and delete from their...
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Made-from-scratch chicken pot pie just got healthier with more vegetables, low-fat milk, and less butter.
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This pasta salad with cucumber, tomato, and bell pepper is topped with bacon bits and dried cranberries.
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Get Penne Pasta with Alex Guarnaschelli Recipe from Food Network
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This quick dinner salad recipe yields 2 large bowls of fresh vegetables topped with fried chicken slices and a drizzle of ranch dressing.
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A crunchy, cheesy coating provides an exciting blend of flavors for baked chicken.