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Frozen zucchini works as well as fresh, but only if thawed and drained.
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A great way to use leftover ham. Baked cheesy potatoes with ham and corn.
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These crab and shrimp stuffed enchiladas taste like the ones served at a popular Mexican restaurant in my area. My husband just loves them. After sprinkling the cheese over the enchiladas before baking, you can also garnish with tomatoes, cilantro, olive slices, or whatever other garnish you enjoy.
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Tender bay scallops are cooked quickly in a tasty sauce of garlic, onion, white wine, chicken broth and Romano cheese. Toss fresh green parsley into the mix and pour over cooked linguine. Serve with a sprinkling of Romano cheese.
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A delicious dish with onions, bell pepper, crawfish and diced tomatoes, simmered in mushroom soup.
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Chef John's recipe for sandy beans calls for sauteeing white beans with a crunchy, cheese bread crumb mixture.
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Creamy, cheesy grits capture the juices from the fresh tomatoes, making a perfect foil for the sausage links. Chicken sausage also works well in this homey combination.
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This falafel is lightly pan-fried, then finished in the oven.
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This is Japanese girl's festival food. This sushi is wrapped in very thin egg sheets. Inside is a vinegar rice ball. I used an Italian parsley sprig as the tie. The look is so cute!
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Get Romaine Salad Recipe from Food Network
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Swap out linguine for zoodles in this tasty Shrimp Scampi recipe that uses zucchini noodles for an easy dinner full of bright lemon flavor.
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A satisfying casserole using ground turkey, egg noodles, and plenty of cheese.