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Chicken breasts are coated with seasoned fresh bread crumbs and Parmesan cheese and baked to a crispy golden brown in this quick and easy dish.
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Sandra Lee makes mac & cheese with an Italian spin.
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Because "zoodles" are so hot right now—and you don't need a Spiralizer to make them!
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Perfect eggplant parm without the hassle of frying!
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This recipe is by Oliver Schwaner-Albright and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This sandwich features grilled salmon, bacon, lettuce, tomato, and a simple sauce of dill, lemon zest, and mayonnaise.
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These German-style potato dumplings stuffed with sourdough bread are traditionally served with gravy and would make a hearty Christmas dish.
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Avocados, bacon, and cashews are a great way to perk up the ol' chicken salad. These sandwiches are filling and delicious!
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Delicious, satisfying, and very easy to make. My kids will even eat spinach this way! We serve them with warmed spaghetti sauce to dip them in and a salad. Yum!
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Pan-fried chicken breasts with a fresh cream cheese dill spread and tomatoes and lettuce on toasty French bread, YUMMY! Oh so good with a glass of wine or lemonade! You can also grill your chicken breasts for extra flavor.
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Get Empire Diner Patty Melt Recipe from Food Network
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Get Croque Madame Recipe from Food Network