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This recipe is by Dena Kleiman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fried eggplant slices, topped with sliced tomatoes and mozzarella, are baked until bubbling and drizzled with a garlic, basil, and anchovy-infused olive oil. This dish can be served warm or cold.
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Zucchini boats stuffed with a mixture of tomatoes, eggplant, and basil makes an eye-catching and tongue-pleasing side dish.
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These are delicious meat turnovers made with delicately seasoned ground beef. You can use a pie crust from a mix, or make your own. These are great to freeze, and bake when you want a quick snack.
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This classic dessert of peaches simmered in a sugar syrup mixture with vanilla bean and lemon juice is served over ice cream with a red raspberry sauce poured over the top.
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Potatoes and celery are dressed with a vinegar and oil dressing and served with sour cream and sliced dill pickles.
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A refreshing light pasta salad with a delicious Asian flair. Great for a summer cookout or picnic.
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Want to wow everyone at the bar-b-que? Then this is the recipe. This is one of my most requested recipes!
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Get Garden Orzo Salad with Herb Dressing Recipe from Food Network
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A great summer salad with a fresh minty taste and tangy dressing that everyone will love!
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This refreshing and simple pasta salad has marinated artichoke hearts, tomatoes, olives, onion, and carrots tossed with dry-type stuffed tortellini (the kind in the pasta aisle) in vinaigrette dressing.
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Get Green Salad with Salmon Recipe from Food Network