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Rigatoni is tossed in a homemade tomato sauce with eggplant and fresh mozzarella for a quick weeknight eggplant pasta dish.
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Flour tortillas filled with a mildly spicy, cheesy, picante chicken and rice mixture, then topped with more cheese and baked. A great dinner inspired by Mexican flavors. This is my favorite chicken recipe!
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Light and fluffy asparagus souffle recipe. Pureed asparagus mixed with bechamel and egg yolks, beaten egg whites folded it, baked to puffy golden deliciousness.
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This savory granola recipe contains rye flakes, pumpkin seeds, Parmesan cheese, and mustard seeds.
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Chicken breasts are browned and coated and baked in a creamy, cheesy sauce with mushrooms for a family-pleasing main dish.
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Quick and easy pesto to top your pasta. A great change from red sauce.
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Just what a Greek salad should be, chock full of hearty ingredients like tomatoes, cucumbers, olives, feta cheese, and of course beans, and done up with a zesty dressing.
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Green peppers are stuffed with seasoned ground beef, rice, and onions and topped with mozzarella cheese and baked into a savory side dish.
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This recipe is by Marian Burros and takes 17 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tomato sauce, cannelini beans, navy beans and ditalini pasta are seasoned with parsley, basil and oregano in this chunky soup.
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The inclusion of tempeh adds a good measure of protein to this spicy enchilada casserole.
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