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Olive bread crostini with red pepper spread is a quick and easy appetizer to put together for dinner parties or casual get-togethers.
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Chunky with capers and olives, this quick tomato sauce tastes much like the familiar puttanesca sauce that is usually served on pasta. We use it to coat shrimp sautéed with garlic and hot pepper.
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Chicken, shrimp, and vegetables are rolled in rice paper wrappers and deep-fried in this authentic recipe for Vietnamese Cha Gio.
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This is a playful vegan take on osso buco that uses carrots instead of veal.
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An Indian-style take on one of our favorite vegetables.
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Zucchini slices step in for pasta in this low-carb and gluten-free beef lasagna that is delicious and satisfying; such a crowd pleaser!
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Chicken stock is the secret to creating a simmering tomato sauce that seasons the chicken, vegetables and pasta shells in this flavorful skillet supper.
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Get Italian Sloppy Joes Recipe from Food Network
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Savory, soul-satisfying, slow-simmering chicken and dumplings, made quick and easy with cream of chicken soup and all-purpose baking mix.
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This hearty dish of scalloped potatoes and ham has just a bit of Cheddar cheese and green peas in a creamy white sauce.
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Jumbo pasta shells stuffed with ricotta, mozzarella and Parmesan, smothered in a mushroom tomato sauce and baked.
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A family-pleasing version of lasagna is made with lean ground beef, whole wheat lasagna noodles, prepared sauce, and plenty of mozzarella for a dish that's easy yet hearty.