Search Results (4,103 found)
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A pasta salad filled with colorful veggies gets its flavor from fat-free Italian salad dressing and an envelope of Italian salad dressing mix, so it's on the lighter side.
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Zucchini slices are coated in seasoned bread crumbs and baked in the oven creating a quick and easy appetizer or side dish with pizza sauce.
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Classic tomato and basil bruschetta get a zesty update with old style mustard.
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A Parmesan crust lifts these chicken nibbles above the ordinary. Serve alone or with an array of dipping sauces.
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This recipe is by Oliver Schwaner-Albright and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Little breaded balls of spinach and Parmesan cheese are baked in the oven until golden brown!
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This simple but tasty appetizer takes its cue from English tea sandwiches -this time, atop crusty baguette slices with a creamy spread.
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Sherry, garlic, and olive oil combine with paprika to give these shrimp a Spanish flair! This recipe is also great with squid or scallops.
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This is a dry soup mix packed with split peas, pearl parley, lentils, onion flakes, rice and alphabet macaroni. Just add tomato paste, diced tomato, ground beef, and garlic for a rich and flavorful soup. Makes a wonderful gift.
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With andouille sausage, chicken breast, and shrimp, this oven jambalaya has all the flavors of the original but requires less time standing in front of a hot stove.
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Caldereta is a comforting beef stew loaded with chorizo, onion, and potatoes that is popular in the Philippines.
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The saltiness of the kielbasa combined with the bitter, gentle crunch of the Brussels sprouts and the mildness of the beans is well-balanced perfection.