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A large eggplant is hollowed out, and it's flesh is mixed with Italian sausage, garlic, bread crumbs and Parmesan cheese. The filling is then stuffed back into the shells, topped with Parmesan cheese, and baked. Great as a main course but you can buy the mini eggplant and use them as a side dish or appetizer!
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Cilantro and cayenne give this classic guacamole a tasty kick. Serve it smooth or chunky.
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These tacos are made with Spam® and topped with your favorite taco fixings.
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Get Cavatelli al Sugo di Pollo Recipe from Food Network
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Get Paella with Tomatoes Recipe from Food Network
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Our favorite salad in burger form? Yes, please.
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This sandwich is so healthy and fresh! Crispy veggies and tangy mustard make this meal a real treat that you won't have to feel bad about eating. This sandwich is terrific with gourmet kettle cooked potato chips!
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This Mexican-style shredded beef is cooked in the slow cooker until very tender, then cooked some more in a spicy tomato sauce. Wrap some in a flour tortilla for an easy meal.
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This mixture of cheese, tomatoes, ground beef, chile peppers, and beans delivers a dip that simply belongs among your favorite football snacks.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 1 hour 28 minutes. Tell us what you think of it at The New York Times - Dining - Food.