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These pulled pork sandwiches combine the best of Southern cooking with the flavors of Italy. Tender pork is combined with onions, peppers, mushrooms, and pesto sauce for filling sandwiches hearty enough for your biggest eaters!
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If you're a stuffed mushroom connoisseur, this is a must try! These practically melt in your mouth and are always a hit when I've served them to family and friends. The filling can also be used to stuff chicken breasts or fish.
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This twist on lasagna replaces noodles with broiled eggplant slices. The traditional mozzarella cheese is replaced with feta cheese.
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Cooked green beans are tossed with garlic powder, bread crumbs, olive oil, oregano and basil, and given a fine sprinkling of Parmesan cheese.
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Frozen peas are microwaved and seasoned in this quick and easy vegetarian side dish, great for a weeknight.
Ingredients: peas, cheese, yeast, garlic powder
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Smothered in sweet and spicy sauce, this Chinese eggplant dish is sure to please even the pickiest eater.
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This eggplant and tomato caponata is well-seasoned with cinnamon, allspice, cocoa, powder, and oregano; serve bruschetta-style.
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Lamb meat is cooked with vegetables and seasonings until very tender.
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Get Cindy Lobster Stuffed Eggplant Recipe from Food Network
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This basil-rich eggplant Parmesan is at home on a delicious toasted roll. Serve while the top is golden and the tomato sauce is bubbling, and throw some Parmesan on top for good measure.
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Sliced Eggplant topped with sliced onion smothered with cheese. You can make these ahead of time, just reheat and top with cheese before serving.