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This quicker, creamier version of a classic lasagna has healthy green spinach for a nutritional boost.
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This is a spicier version of spinach stuffed chicken breasts. They are both tender and delicious, and they look good too.
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This classic Catalan pan con tomate can be topped with Spanish ham, anchovies, and a variety of cheeses, just be sure to use a great Spanish olive oil for drizzling.
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Don't be wary of the cherry.
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Garlic scapes and spinach add a new twist to the traditional pesto recipe. Stir into pasta, spread on a sandwich, or mix into a dip for extra color and garlic flavor.
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Pesto and ricotta cheese are spread over puff pastry which is cut and twisted into an appetizing pinwheel that begs to be pulled apart.
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Thirty-five minutes is all you need to have these delicious mini pot pies on the table. Refrigerated biscuits form the crust for a flavorful chicken mixture and baked to golden perfection. They're so good you'll want to make them again and again!
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Get Crispy Chicken Strips With Salad Recipe from Food Network
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Get J J's Smoked Gouda Vegetable Soup Recipe from Food Network
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Mushrooms are stuffed with a tasty bacon flavored shrimp mixture, then topped with Cheddar cheese.
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.