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There 's mixed greens in this great salad, along with artichoke hearts and slices of big fat red onion. Toss with a garlicky vinaigrette dressing, top with some grated Parmesan, and you 're ready.
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Put a little protein in your breakfast muffin with this easy combo of quinoa, eggs, and bacon balanced with zucchini, bell pepper, and parsley.
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Get Mushroom-Spinach Stuffed Shells Recipe from Food Network
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Get Moussaka Recipe from Food Network
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Get Manicotti Recipe from Food Network
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This cheesy spinach lasagna with fresh basil pesto is a great recipe for using up leftover cooked chicken and sure to be a crowd-pleaser.
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These are great little broccoli appetizers shaped into balls that are baked (not fried). They can also be made ahead of time and frozen. Can be served warm or cold. Always a hit with company.
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Peeled eggplant slices are coated with seasoned, crumbled butter crackers then baked topped with grated cheese. Serve with a red sauce.
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An Atlantic Canada version of good old macaroni goulash has a difference--corned beef instead of hamburger meat. The one-dish dinner is sprinkled with Parmesan cheese and served hot.
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Your family will love this hearty Italian casserole made with Progresso™ Recipe Starters™ fire roasted tomato cooking sauce.