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This casserole is a good way to use your colored Easter eggs that the Easter Bunny brought your kids!
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Chicken, cream cheese, and garlic unite in this marriage of Chicken Neptune, Chicken Kiev, and a shorthanded pantry! Takes less fuss than either of its inspirations, and recipe can easily be increased for larger households.
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Spinach, provolone cheese, and prosciutto and rolled into a meatloaf spiral before being roasted with red wine. This is not your mother's meatloaf!
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These fried pork chops and first pan-fried, topped with Parmesan cheese, and baked into crispy perfection using this amazing recipe.
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These lean meatballs are filled with the flavors of Italy with fresh herbs, parmesan cheese, and seasoned bread crumbs.
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Bread the tofu with panko (Japanese bread crumbs) and stir-fry in a wok.
cooking.nytimes.com
Depending on your appetite, this variation on a classic Caesar salad with grilled chicken makes an excellent first-course or a full-on meal Hitting the lettuce with a little fire is an unexpectedly brilliant trick; the green leaves char and crisp and the insides become slightly tender, but you still get the satisfying crunch everyone loves about romaine If you're a pescatarian, try it with grilled tuna, salmon or scallops.
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This is the best Chicago-style pizza that I have ever had. Make sure that you use the Parmesan in hard triangle form. It tastes so much better when you grate it yourself.
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This is America's favorite comfort food--tender macaroni, rich and cheesy sauce and a crisp crumb topping.
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Ditch the deli meat and spring for juicy steak.
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.