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The childhood classic, all grown up.
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
No need to deprive yourself: The day-after sandwich qualifies as healthful when turkey is slipped between slices of cheddar, tart apple, and whole-grain bread.
www.delish.com
Everything you love about eggplant parm, now in dip form!
www.delish.com
Marcia Kiesel ingeniously substitutes trout fillets for the usual veal or pork in this schnitzel, an iconic Austrian dish. If you can't find large enough trout fillets, you can use half-pound butterflied trout instead.
www.allrecipes.com
Dunking chicken in a lemon and yogurt mixture before breading it makes for juicy meat with a crunchy coating. An easy dish to prepare, with a tender outcome.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Little breaded balls of spinach and Parmesan cheese are baked in the oven until golden brown!
www.allrecipes.com
Nut-studded caramel tops sliced pears and cranberry cake in this upside-down cake, which can be served plain or with a scoop of vanilla ice cream.
www.allrecipes.com
I sort of made up this recipe, and it turned out to be pretty good. I was trying to imitate a pita with garlic butter sauce appetizer this one restaurant makes.
www.allrecipes.com
Breaded and baked eggplant slices are layered on pita chips with a tomato and basil leaf for a fun, bite-size appetizer you can eat while standing.
www.chowhound.com
Read More: http://croce-delizia.blogspot.com/2010/09/polpette-di-melanzane.html