Search Results (953 found)
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This recipe is by Bryan Miller and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe for spicy peanut noodles is adapted from Ken Hom, the chef and cookbook author best known for his BBC television show "Ken Hom's Chinese Cookery." It is incredibly easy to put together on a weeknight, yet loaded with complex flavors and textures.
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The wonderful, complementary flavors of zucchini, onions and garlic are brought together with spaghetti sauce and mozzarella cheese in this bubbly, baked creation.
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When it's too hot to cook this summer, use some leftover grilled shrimp, rice noodles, vegetables, herbs, and homemade dressing for a Vietnamese-style salad.
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This delicious casserole combines leftover turkey meat and cooked pasta in a homemade creamy Parmesan cheese sauce.
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Prepared spaghetti sauce makes preparing this favorite Italian standby a breeze. Just add chicken, mushrooms, onion, and green pepper and you are on your way! Serve over angel hair pasta.
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A browned ground beef, onion, garlic, and spaghetti sauce mixture is layered with cheeses and baked with crescent rolls on top. This recipe makes my kids jump for joy. When I tell them we are having this, they are at the table...ON TIME!
cooking.nytimes.com
This recipe is by Harold Mcgee and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Here's an absolutely lovely weeknight pasta dish that's a triple threat: It's easy, it's quick and it's delicious Here's what you do: As the spaghetti boils, simmer some green peas with a little water until they're hot (or just dump the frozen peas in with the boiling pasta a couple minutes before the timer is set to ding) Drain the pasta and return to the pot with a button of butter
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Get Classic Red Sauce Recipe from Food Network
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Broiled onion, bell pepper and tomatoes joined by spaghetti sauce and chicken breast under the broiler for a quick casserole.
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Bone-in chicken breasts stuffed with spinach, cheese and onion and baked until tender. This is a simple recipe that I cooked up myself. It is, however, based on some pretty standard Greek/Italian dishes. Everyone loves this and it can be wonderful for company - even people who don't usually like spinach find that they like this dish! Serve with your favorite shaped pasta, if desired.