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A quick and easy cold pasta salad with tomatoes, cucumbers, black olives, and a tangy Italian dressing.
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Crisp, light and VERY tasty deep-fried zucchini. Serve in a napkin-lined basket with a side of Ranch-style dressing.
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An impressive-looking appetizer for shellfish fans.
cooking.nytimes.com
Although originally made by surrounding a sour cherry with chocolate ice cream, then encrusting it with a chocolate shell, the variations on tartuffo are as myriad as they are on a sundae -- the ice cream can be any flavor and so can the shell You can freeze coconut ice cream or strawberry or Burpled Rumple; bury a fruit or a nut inside or not; helmet it with dark or white chocolate or liquefied lemon As long as it's a globe and cold and the inside is softer than the out, it's tartuffo.
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This is a delicious pasta dish that is very easy to make. I like to use spiral noodles, but this recipe can be made with any shaped pasta. Serve with a salad and warm bread if desired.
cooking.nytimes.com
This recipe is by Robert Farrar Capon and takes 20 minutes, plus freeze time. Tell us what you think of it at The New York Times - Dining - Food.
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Steamed mussels with a white wine and Greek yogurt sauce. Garnish with plenty of lemon and serve with a good crusty bread.
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Stuff that huge zucchini you found in your garden this morning with shrimp, mushrooms, and Parmesan cheese for a summery supper.
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Prepared pasta sauce and no-boil noodles make this lasagna easy to make. It is filled with ricotta cheese, sausage, and zucchini for a hearty dinner.
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Chicken breasts cooked in a creamy tomato sauce with bow-tie pasta and broccoli florets make a quick and delicious one-dish dinner.