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This soup starts with a chicken stock, is made savory with dried herbs, garlic, leeks, and mushrooms, and then finished with a few shredded spinach leaves and grated parmesan. Most of the vegetables are strained out, so it is not really filling enough to
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The next best thing, this mashup of the BLT sandwich and caprese salad tops ciabatta with basil aioli, tomato, mozzarella, and woven bacon.
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This recipe is one of my family's favorites. It can be served as a meal or as an appetizer, as it is normally served in most authentic Mexican restaurants.
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Kids will love these baked biscuit cups filled with seasoned ground beef and topped with fun Halloween pumpkin faces made of cheese.
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A crust made of cauliflower makes for a delicious wheat-free pizza.
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Spicy pork sausage and ground beef simmer with cabbage in a vinegary tomato sauce for a tasty potluck hit.
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Vegetarian enchiladas filled with refried beans, black olives, and cheese are topped with a homemade tomato sauce in this meatfree recipe.
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Get Meatball Heros with Tri-Colored Peppers Recipe from Food Network
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This recipe is by Nancy Harmon Jenkins and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An earthy beef tomato sauce, rich with olives, Parmesan, garlic and oregano, tops buttered mostaccioli pasta for this hearty baked delight. Shred mozzarella over the top and bake until lusciously melted.
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Get Easy Chicken and Cheese Enchiladas Recipe from Food Network