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Breaded veal cutlets flavored with savory Romano cheese are baked, then topped with arugula, golden raisins, and a drizzle of olive oil and balsamic vinegar for a light-tasting main dish.
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Vegetarian stuffed crimini mushrooms topped off with broiled Gruyere cheese. This is a great appetizer for guests.
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Shredded chicken meat is heated up with condensed cream of mushroom soup and crushed butter crackers, and served hot on a bun.
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Get Eboo's Wild Scuppernong Pie Recipe from Food Network
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This quick fruit dish with a bit of added crunch is always fun to make with kids.
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This unlikely combination of Cheddar cheese, apple, and bacon makes for a fantastic grilled cheese sandwich.
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Get Jalapeno Popper Grilled Cheese Recipe from Food Network
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I grew up in Nova Scotia where seafood was cheap. My Mom and grandmothers had some pretty inventive ways of making lobster 'not-boring!' Now, lobster is a treat and costs a fortune. I've paid over ten dollars for one of these lobster rolls in Cape Cod and it wasn't half as good or half as big as the ones my Mom taught me to make. This is a wonderful summer (or winter) treat and makes a fancy luncheon to impress your friends.
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This stuffed mushroom cap recipe mixes two types of bread crumbs and two types of cheese with crab meat for a tasty topping to your portobellos.
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You don't need to find a county fair to have the treat known as 'elephant ears.' Make your own lighter oven-baked version at home with this recipe.
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These chicken nuggets are dredged in whisked eggs, coated with a coconut, cayenne, and bread crumb mixture, and baked until golden brown.
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Stuffed with shrimp and crab, mirlitons (also known as chayote squash) make a delicious substitute for bell peppers.