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Strips of zucchini stand in for pasta in this zavioli recipe, a vegetarian take on ravioli stuffed with ricotta, spinach, and fresh pesto.
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Pork cube steaks are coated in seasoned bread crumbs, fried to a golden brown, then baked with sauteed mushrooms in a delicious sour cream, broth, and cream of chicken soup sauce.
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Using plenty of ricotta cheese gives these Italian-inspired meatballs in sauce a tender texture. Serve over spaghetti.
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Neither wheat flour nor sugar is used in this recipe. The product is a moist, naturally sweet and spicy muffin that tastes surprisingly good.
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An irresistible recipe for rich chocolate cheesecake made with Nutella, a chocolate-hazelnut crust, and a creamy Nutella topping.
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Super yummy and simple black bean burgers with a spicy jalapeno twist!
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This store-bought cake mix is topped with a delicious home-made praline 'frosting' that caramelizes after a few minutes in the oven.
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Glazed nuts are a favorite holiday snack, and are very simple to make. Use walnuts, pecans, almonds, or a mix.
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A sweet seasonal snack
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If you're Jewish or have family from Eastern Europe, you may have had a savory version of kugel as a side dish.
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Carolynn Carreño's recipe for Rice Bowls with Poached Egg, Roasted Tomatoes, and Feta
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This recipe is by Sam Sifton and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.