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Get Pasta Salad on a Stick Recipe from Food Network
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Zucchini in the shape of noodles, or zoodles, is tossed in egg and pancetta for a gluten-free, grain-free zoodle carbonara.
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When you need a bright and tasty pasta salad, toss rotini pasta with a mixture of oil, sugar and a ramen noodle flavor packet. Thinly sliced carrots and crispy sugar snap peas add color and crunch.
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Get Butternut Squash Noodles with Prosciutto and Sage Recipe from Food Network
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Get Chateaubriand Henri Iv Recipe from Food Network
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Made with smoked chicken breast, this delicious salad stands out from the crowd. It's filled with crunchy celery, slivered almonds, fresh basil, and juicy grapes.
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Pork chops rubbed with a pungent seasoning of dried sage, salt and pepper are pan fried in butter until golden brown then simmered in a simple beef bouillon.
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Creamy mashed potatoes are piped into rosettes and baked into duchess potatoes, an elegant appetizer or side with crispy golden brown peaks.
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Grilled salmon chunks are wrapped in radicchio leaves and topped with fresh pico de gallo and creamy yogurt for a zesty lunch or appetizer.
cooking.nytimes.com
This recipe is by Pierre Franey and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Breaded and baked eggplant slices are layered on pita chips with a tomato and basil leaf for a fun, bite-size appetizer you can eat while standing.