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Zucchini fritters are seasoned Greek-style, with feta cheese and chopped fresh mint, and lightly fried in olive oil.
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These stuffed zucchini boats will convince anyone to love courgettes; filled with Parmesan, Monterey Jack, and cottage cheese, plus garlic.
cooking.nytimes.com
This recipe is by Nigella Lawson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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For those vegetarians who miss the taste of meatloaf, here is a tasty vegetarian version that matches the flavor.
www.delish.com
This quick-cooking skillet dish delivers comfort food fast.  It's ready in less than 30 minutes and features tuna, pasta and melted cheese, with a bread crumb topping that can't be beat.
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Glaze the chicken breasts with a sweet-tangy blend of syrup and vinegar and serve with caramelized root vegetables, braised kale, and crisp Benton's bacon.
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Spinach is combined with stuffing mix, Parmesan cheese, butter, eggs and savory spices. The mixture is formed into balls and baked.
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Made with extra-lean ground beef and plenty of vegetables, this meatloaf is a family favorite.
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With apples and dried cranberries for color and tang, this dressed-up chicken salad is wonderful on bread triangles or served on a lettuce leaf.
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Flaked salmon is blended with herbs, bread crumbs, and potato flakes to form tasty and versatile little pan-fried patties.
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A local winery/restaurant serves a stuffed eggplant appetizer that is so delicious. While trying to duplicate it at home, I found this Italian sausage and mozzarella cheese-stuffed eggplant to be one of our favorite dinners.
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Each year I am asked to make this wonderful dressing. The recipe has been in my family for years. Chopped oysters and chicken broth make it very moist and flavorful. For an even more moist dressing, use more chicken broth.