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cooking.nytimes.com
These tasty sausage and melted provolone sandwiches are a snap to put together and can be made with grilled, roasted or pan-fried sausages A quick slaw of cabbage, carrots, mayonnaise and pickled peppers adds a moist and spicy crunch.
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Like many Italian foods, pesto is a simple combination of ingredients that are local and plentiful there: olive oil, herbs, nuts, cheese, garlic. But deceptively...
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This one-dish brunch casserole is ideal for a crowd. Add a fruit salad and you can sit back and enjoy your company.
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Get Fruit and Gorgonzola Salad with Prosciutto Recipe from Food Network
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Combine ground round, bread crumbs, steak sauce, and shredded mozzarella to make this recipe for a big, juicy hamburger.
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A classic orecchiette pasta with sausage and broccoli rabe recipe.
cooking.nytimes.com
The Berbers use an unusual leavening method that gives a warm, earthy aroma to the loaves: a mix of semolina flour, water and garlic cloves that quickly ferments into a pungent starter The recipe requires three kinds of flour and takes two days, but is richly rewarding in flavor.
Ingredients: flour, garlic, semolina flour, yeast, salt
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Try this easy mix-and-bake recipe for meat loaf if you like having nice firm slices for meat loaf sandwiches.
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Use an easy cutting technique to give grilled sausages extra smoky, caramelized flavor. It only takes a minute or so to skewer the sausages and spiral-cut them to create more surface area and ramp up the flavor of the grilled meat.
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Beer, jalapeno peppers, and onions make this bread a savory treat.
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This multi-generational Italian eggplant parmigiana combines three cheeses and tomato sauce in a layered dish that's perfect for serving to a crowd.
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Italian dressing mix makes seasoning this baked chicken dish a breeze.