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Cooked eggplant is mixed into an egg, breadcrumb, cheese, and veggie mixture, chilled and then shaped into tiny balls. They 're double dipped in flour and fried in oil until crusty and delicious.
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Zucchini stuffed with sausage, three cheeses and diced tomatoes. A delicious combination.
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Fluffy mashed potatoes are baked with plenty of sharp cheddar cheese. This crowd-pleasing side dish is comfort food at its best.
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These juicy lamb burgers are filled with goat cheese, roasted garlic, fresh rosemary, chipotle chiles and glazed with maple syrup. Serve on ciabbatta bread with a side of oven roasted potato wedges with italian herbs and pesto aioli.
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A base of crunchy tortilla chips is perfect for soaking up a spicy enchilada sauce and holding up a cheesy, eggy topping.
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For this satisfying dish, cabbage leaves are stuffed with a seasoned mixture of rice, ground beef, pork and ham. They are then laid on a bed of sauerkraut and simmered to completion. This is the best stuffed cabbage recipe I've ever tried.
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This delicious chicken and tortellini pesto dinner is cooked in one pan and features a creamy cheese sauce with tomatoes and spinach.
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Cayenne pepper provides the "fire" in this salad of tomatoes, peppers and onions marinated in a cooked dressing. Sliced cucumbers provide the "ice", as they are tossed into the salad just before serving.
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This is an easy and delicious recipe for a meaty spaghetti sauce with a homemade taste.
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This chicken taco soup made in the Instant Pot® is made without cream, but when you blend it, the soup takes on a creamy consistency thanks to Cheddar cheese.
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This is a hearty but mild flavored fish chowder. It's a great way to use a piece of salmon that's too small to do much else with. Serve with toasted sourdough bread.