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Piquant parsley-based salsa verde with its capers, anchovies and vinegar is a perfect foil for chunks of mild mozzarella.
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No cans here! Fresh mushrooms, onion, and herbs with frozen green beans, sour cream, and cheddar cheese make this a delightfully tasty twist on the traditional casserole.
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Get Roasted Halibut with Grapefruit Fennel Salsa Recipe from Food Network
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Get "Green Eggs and Ham" Recipe from Food Network
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This casserole still features ham and Swiss cheese with chicken, but strays from the original with a sauce of cream soup, sour cream and wine. Stuffing mix tops the entire creation.
cooking.nytimes.com
Lentils and tuna are a wonderful combination This mixture also makes a great stuffing for tomatoes.
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One of the few dishes that is better served cold rather than hot. Absolutely delicious and very Mediterranean!!! It can be made vegetarian by replacing meat with soya.
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A wonderful, tasty summer stew. My mom always made this for us in the summer - I loved it then and I love it now! Serve topped with freshly grated Parmesan or Romano cheese.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Ground turkey, panko (Japanese bread crumbs), Parmigiano-Reggiano cheese and a few other ingredients make delicious, kid-friendly meatballs.