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Tender chunks of chicken breast simmer in an Italian-style tomato sauce with lots of mushrooms. The dish is served on hot egg noodles and sprinkled with Parmesan cheese.
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This baked chicken Parmesan can be served with fresh salad or over hot spaghetti with extra marinara sauce.
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This is a quintessential summer dish with corn, beans and chicken in a tangy coconut-curry sauce.
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Italian sausage, garlic, tomatoes, red wine, and tortellini - this soup combines favorite ingredients from an Italian kitchen. You can use sweet or hot sausage, depending on your tastes, and fresh herbs if you have them on hand.
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This recipe is by Julia Reed and takes 5 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Pesto Mac and Goat Cheese Recipe from Food Network
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A tomato based, ground beef goulash with lots of fresh veggies and savory spices.
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This eggplant lasagna replaces noodle layers with eggplant slices breaded with matzo meal. It has a rich layer of mushrooms and red peppers and is topped with fresh mozzarella cheese slices.
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Get Zucchini Pappardelle with Pesto and Eggplant alla Norma Recipe from Food Network
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This smooth, spicy shrimp bisque uses coconut milk to offset its heat.
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Consider this a no-carb BLT, only instead of mayo you get a creamy avocado dressing.
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Get Missy's Marinated Tomatoes Recipe from Food Network