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cooking.nytimes.com
This recipe is by John T. Edge and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Knotted rolls topped with Parmesan and poppy seeds that can stand up to the juiciest of burgers.
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Chef John fills these Russian-style pirozhki with his favorite dill-scented beef and onion mixture, which you can easily substitute with your desired filling.
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A tangy, ooey gooey omelet sure to please the pampered palette. I like to use Dubliner Irish cheese instead of Parmesan if I can get it.
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This dish is a real winner because it makes a delicate and delicious breakfast, brunch, lunch, supper, or late night snack!
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Moist, grilled fish fillets made with only one tablespoon of oil, and served with a fresh-tasting pesto sauce. Yum!
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Get Veal Parmigiana Recipe from Food Network
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Stop breading mozzarella sticks and start making Chef John's crispier, modernized version that begins with a choux pastry base.
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This quick and easy recipe covers boneless chicken breasts in a mixture of Parmesan cheese and mayonnaise then coats them in bread crumbs.
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These adorable ladybug crackers are a cute, healthy finger food for kids if you are looking for birthday party ideas for boys or girls.
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Get Chorizo Nachos Recipe from Food Network
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This easy flounder with Parmesan breadcrumbs is the perfect vacation dinner. It's quick to make with shredded Parmesan Cheese & there's plenty for everyone. Cheesy breadcrumbs FTW!