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Alfredo lovers, you need to try this chicken angel hair version.
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Thin slices of eggplant replace the tortillas in this vegetarian dish with substance.
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This recipe is by Marian Burros and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I've been making variations of this dish for a long time. Similar recipes are seen in books about Mexican home cooking but are rarely served in restaurants. Take...
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For my nicoise-style tuna salad, just open three cans: one each of tuna, white beans and sliced olives. Toss these ingredients with slivered red onion, olive oil and lemon juice. Take time, if you like, to boil eggs, or pick them up at the grocery salad bar. Serve the salad with steamed green beans. For an even simpler version, add a little chopped parsley to the salad for color and serve it with salted tomato slices.
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Get Tomato-Basil Pizzettes Recipe from Food Network
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Get Turkey with Herbes de Provence and Citrus Recipe from Food Network
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Get Turkey with Herbes de Provence and Citrus Recipe from Food Network
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Get Achiote Marinated Cornish Hens Stuffed with Chorizo and Mustard Greens Recipe from Food Network
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These ooey, gooey mozzarella sticks are sure to impress. The best part: because they are air fried, they're better for you than the fried version!