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This recipe is by Mark Bittman and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Wrapped in crescent dough, these easy mini calzones are filled with chili, bell pepper, bacon, and Cheddar cheese.
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Bell pepper and shallots jazz up this breakfast standby.
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Chicken and pineapple are skewered, brushed with barbeque sauce, and grilled for a quick and easy summertime meal.
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This quiche is packed with broccoli and oozing with Provolone!
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This delightful recipe for cubes of paneer in a tomato-cream sauce is sure to be a nice treat.
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A chilled cucumber soup gains extra flavor and tang from yogurt. The soup is garnished with roasted beets.
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An Italian friend of mine had an Italian restaurant and used this recipe for over 30 years. When he retired, he graciously consented to passing it on to me. I will share it with you. It is excellent as meatballs, in spaghetti sauce, hamburger patties, or on pizza. This Recipe was prized by him and revered by many. We are lucky to have gotten this Recipe.
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This creamy green squash soup features a plethora of vegetables and the mellow flavor of green garlic scapes, perfect for a vegan dinner.
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This Italian New Year's dish features the pork sausage Cotechino, which is slowly cooked, sliced into coins and pan-crisped, then served over a bed of cranberry beans and chard.