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A heartier and summer version of Caesar salad involves grilled baguette slices topped with grilled romaine lettuce, Parmesan cheese, and Caesar dressing for a 'knife and fork' version of salad.
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Pan-fried chicken breasts with a fresh cream cheese dill spread and tomatoes and lettuce on toasty French bread, YUMMY! Oh so good with a glass of wine or lemonade! You can also grill your chicken breasts for extra flavor.
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This recipe is by Frank Bruni and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Juicy Grilled Cheeseburgers Recipe from Food Network
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This recipe is by Jacques Pepin and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a zesty clam chowder with a tomato juice base, potatoes, green bell pepper, and chopped green onions. If you start with clams that already shucked, you can have this soup ready to eat in less than 30 minutes.
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This is a straight-forward soup with potatoes, carrots and celery cooked in a tomato broth with kidney beans and pasta.
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Get Guacamole Recipe from Food Network
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This vintage midwestern recipe for chili makes a thick, flavorful version that's meant to be served over a bowl of cooked pinto beans. For best results, use the chili powder called for.
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This South-of-the-border twist on pizza is a great way to change up your dinner menu.
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This dish turns sweet Italian sausage, onion, bell pepper, and tomato sauce into something the whole family will love.
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It's not made in a can, but if you can open a few cans and chop an onion, you can have this full-flavored but easy chili ready to go in under an hour. Eat as is, make chili dogs, or serve it over cornbread.