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A warm dip recipe made with fresh Swiss chard, roasted garlic, and fontina cheese, with a crispy topping of pine nuts and panko.
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Combine your favorite flavors with this great blend of spicy buffalo wings and homemade pizza.
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This Italian-American comfort food recipe came to The Times in 1993 in one of Pierre Franey's beloved “60-Minute Gourmet” columns His version of the classic casserole calls for slices of pork loin, a “lean, moist and versatile” option, Mr Franey said, which are pounded thin then breaded and pan-fried until golden
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Get Mediterranean Pasta Salad Recipe from Food Network
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Get Tofu Parmesan Subs Recipe from Food Network
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This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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These pumpkin spice latte bars layer coffee cheesecake and pumpkin cheesecake over a buttery graham cracker crust for an over-the-top treat.
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Tasty Caprese mini sandwiches made with Parmesan toasted flatbread, sliced tomatoes, fresh Mozzarella cheese, and basil.
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Get Cowboy Lasagna Recipe from Food Network
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This recipe is by Joanna Pruess and takes 2 hours 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken Parmesan is a classic for a reason! Chicken cutlets, breaded and fried, smothered with tomato sauce, and covered with mozzarella and Parmesan cheeses are so good. Serve with pasta or on a roll.
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Store-bought pie crust makes this versatile quiche a snap to put together. Ham, bacon, or shrimp would work well in place of the chicken.