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Layers of fried eggplant, Parmesan cheese, and ground beef in pasta sauce combine in this eggplant casserole.
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This recipe is by Molly O'Neill and takes 2 hours 45 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Bill Telepans fresh free-form ravioli are filled with broccoli and cheese, then boiled and baked until crisp at the edges.
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This is a comforting Mediterranean version of baked beans You can halve these quantities if you want a smaller amount to serve your family.
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Chicken wings are egged and fried in butter, then baked in a tangy sauce of soy sauce, water, sugar, vinegar, garlic powder and salt. Delicious, sticky chicken wings!
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Get Cold Spicy Noodles Recipe from Food Network
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Small pieces of flank steak are simmered with a tomatillo sauce and mixed with pinto beans and crispy crumbled bacon in this recipe from Guadalajara, Mexico.
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The mustard greens in this salad recipe are tossed with sliced pears, croutons, and Gruyère cheese in a garlic-anchovy dressing.
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Soften spongy eggplant by steaming it instead of sautéeing it in oil.
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2 tablespoons extra-virgin olive oil 1 teaspoon kosher salt, plus additional for seasoning Freshly ground black pepper 1 clove garlic, chopped 1/2 large jalapeno...
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A fabulous way to turn your leftovers into a high-protein pasta salad with chicken. The most perfect quick and easy weeknight dinner.
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This barbeque spice rub with brown sugar and paprika keeps best in the freezer.