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Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise. This was my favorite sandwich of all time, adapted from a cafe at the University of California, Irvine.
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An easy vegetarian lasagna is filled with spinach and ricotta cheese and has a topping of mozzarella and Parmesan.
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Tired of cheese dip nachos? Try this unique version of Italian Nachos. Quick, easy, and yummy!
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Grilled chicken marinade, made with red wine vinegar, soy sauce, olive oil, and seasoning, is a simple and flavorful way to enjoy chicken in the summer.
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Use spaghetti left over from last night's dinner to make this pie that tastes a lot like lasagna.
cooking.nytimes.com
A version of this delicious Jewish-Middle Eastern chicken dish, adapted from Joan Nathan's cookbook "King Solomon's Table," dates to medieval times You can make it in one day, but it's best to make the chicken a day ahead, then it refrigerate it overnight and remove the layer of fat that rises to the top (If you choose to make it all in one day, you may want to use a fat separator to strain the sauce before serving.) For more heat, add a little hot paprika or cayenne.
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Get Quinoa Crust Pizza Recipe from Food Network
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Get Stuffed Artichokes Recipe from Food Network
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This is a tuna sandwich you would expect from a high-end sandwich shop. It is light, fresh and full of flavor.
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Get Lemony Sunshine Cupcakes Recipe from Food Network
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Get Arugula Salad with Candied Sunflower Seeds and Strawberry Vinaigrette Recipe from Food Network
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All you do is mash the strawberries, add sugar, lemon juice, vanilla, and pectin--and you've got fresh, delicious strawberry freezer jam!