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This is a no frills New York Pizza with heaps of mozzarella cheese and fresh basil. Use it as a base and add your favorite pizza toppings if you wish.
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Greek quinoa salad made with feta cheese, Kalamata olives, tomatoes, and pine nuts is a filling, Mediterranean-inspired salad perfect for lunch or dinner.
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Cubed venison is combined with kidney beans, green chiles and broth seasoned with oregano, cumin, garlic and paprika in this slow cooker chili.
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Even your non-paleo friends will love this grain-, gluten-, and dairy-free 'spaghetti pie' made from ingredients you probably have on hand.
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This recipe recommends a convection oven, but we think that a regular oven will work if you increase the cooking time. Regardless, this is a lovely recipe. Baby carrots, new potatoes and eggplant are tossed in fresh and dried herbs and drizzled with olive oil.
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This recipe is by Marian Burros and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The moist and fragrant casserole pastitsio combines béchamel (a sauce of butter, flour, and milk), pasta, ground lamb, tomato sauce, cheese, cinnamon, and nutmeg. Instead of béchamel, Grace Parisi stirs a ricotta mixture into the pasta before ba
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All the fixings for jalapeno poppers are mixed together in a dip creating a spicy and quick appetizer that will disappear quickly from the party table.
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This pasta dish has all the refreshing flavors of a classic Greek salad with tomatoes, cucumber, olives, and feta cheese.
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A light and easy potato salad with a Greek-style olive oil dressing can be served immediately or chilled and served later.
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This hearty soup with bacon, refried beans, salsa, chili powder, and chicken broth is a warming winter meal or a side for other Mexican dishes.
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This slow cooker recipe mixes chicken, spaghetti squash, diced tomatoes, and bell pepper for an easy soup preparation.