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The sandwiches of this historic Pittsburgh restaurant are legendary. In fact, they're almost famous. Italian bread, fries, pastrami, melted provolone, and homemade coleslaw should quench that craving if you find yourself too far from Pittsburgh.
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A sizeable jolt of crushed red pepper revs up this quick and easy tomato sauce.
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Catfish strips are marinated in Italian dressing and coated in a seasoned cornmeal breading before getting fried into homemade kid-friendly fish sticks.
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This quick and easy tomato basil soup is perfect on a weeknight with a grilled cheese sandwich.
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This lasagna, made with Swiss cheese, cooked chicken, and deli ham, has all the flavors of chicken Cordon Blue without a lot of fiddly preparation.
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Classic mac & cheese with a panko breadcrumb topping gets an sensational flavor boost from Johnsonville® sausage.
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The Indian-flavored main course uses one basic spice rub. Half is rubbed on the lamb chops, and the other half is mixed with yogurt to marinate the chicken.
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This new take on broccoli casserole boasts cream cheese, veggies and a delicate crescent roll crust.
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This combination of beef and vegetables is a hearty sure-fire hit!
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To accompany his wood-roasted beef short ribs, leg of lamb and chorizo, Marcelo Betancourt serves a simple salsa, called criolla, which he makes by marinating tomatoes, onions, and bell peppers overnight in lemon juice and olive oil.
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Get Sausage, Beans and Broccoli Rabe Soup Recipe from Food Network