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A large eggplant is hollowed out, and it's flesh is mixed with Italian sausage, garlic, bread crumbs and Parmesan cheese. The filling is then stuffed back into the shells, topped with Parmesan cheese, and baked. Great as a main course but you can buy the mini eggplant and use them as a side dish or appetizer!
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This guacamole recipe yields a creamy result thanks to the use of sour cream. The addition of prepared salsa adds extra flavor.
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We reform an "old-school," buttery grits recipe by finding the perfect balance between spinach and cheddar cheese!
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This recipe is by Molly O'Neill and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Crispy Mustard-Roasted Chicken Recipe from Food Network
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Get Zucchini and Goat Cheese Tart Recipe from Food Network
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The Tex-Mex take on salsa is thicker than its Mexican counterpart and best over enchiladas.
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A delicious little sausage-like meat. Great served as a sandwich.
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This is by far the best broccoli cheese soup I have been able to come up with. It's made with a roux, chicken stock, milk, a mix of cheese, and fresh broccoli.
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Chicken is brushed with an herbed honey mustard sauce, and cooked in white wine. Plenty of tarragon evokes a distinctively French flavor!
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Get Tacos al Pastor Recipe from Food Network
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This quick-cooking meal transforms leftover turkey into a flavorful one-dish dinner.