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This quick and easy pasta is tossed with chicken and homemade cream sauce. Asparagus and Parmesan cheese add a nice color and flavor.
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This multi-generational Italian eggplant parmigiana combines three cheeses and tomato sauce in a layered dish that's perfect for serving to a crowd.
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Scrumptious lasagna with basil pesto, spinach and plenty of bubbly cheese.
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This barbecue side comes from Chef Peter McAndrews of Philadelphia restaurant Modo Mio.
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Thick-stemmed asparagus is best for this flavorful, intensely green salad; thin asparagus would be a bit wimpy I weighed the asparagus after breaking off the ends If you want to make this into a more substantial main dish salad, you can add a can of chickpeas to the mix.
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This recipe is by Jonathan Reynolds and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Plenty of herbs and fresh garlic boost the bread-crumb base of these meatless stuffed peppers.
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Ribbons of fresh basil decorate this salad made with fresh corn, green onions, and tomatoes and dressed with sour cream and Parmesan cheese.
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You can have meatballs ready in under an hour with ground beef, bread crumbs, eggs, cream of mushroom soup, Parmesan cheese, onion soup mix, and this recipe.
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Don’t throw out that stale baguette Here an old bread gets new life after being soaked in milk and mixed with some cooked chard and red pepper Topped with cheese it makes for an easy, thrifty, midweek meal.
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Chicken, mixed vegetables, noodles and cheese are brought together in this rich and crowd-pleasing casserole.
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A cold shrimp and vermicelli salad in an herbed mayonnaise dressing.