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Get Sunday Meat Sauce with Orecchiette Recipe from Food Network
Get Sunday Meat Sauce with Orecchiette Recipe from Food Network
Ingredients:
bread, milk, beef, pork, egg, parmesan cheese, cloves, parsley, olive oil, bone, italian sausage, onion, plum tomatoes, tomato paste, bay leaves, orecchiette
www.delish.com
A go-to pantry product becomes tender pie crust in snap, and this dish's eggy filling is easy enough to throw together for breakfast, brunch, lunch, or dinner.
A go-to pantry product becomes tender pie crust in snap, and this dish's eggy filling is easy enough to throw together for breakfast, brunch, lunch, or dinner.
Ingredients:
bisquick, flour, butter, shortening, water, eggs, egg white, heavy cream, nutmeg, ricotta cheese, parmesan, asparagus
cooking.nytimes.com
A classic French first course, cooked leeks dressed with a mustardy vinaigrette can be wonderful or dull, depending on the size of the leeks Don’t use giant ones; choose medium to small leeks for tender results A few minutes under the broiler adds flavor to this version, which is served warm.
A classic French first course, cooked leeks dressed with a mustardy vinaigrette can be wonderful or dull, depending on the size of the leeks Don’t use giant ones; choose medium to small leeks for tender results A few minutes under the broiler adds flavor to this version, which is served warm.
Ingredients:
leeks, red wine vinegar, dijon mustard, garlic, breadcrumbs, thyme, parmesan, parsley, eggs
www.delish.com
Broiled chicken parm and broccoli-packed pasta are faster than delivery (and better for you).
Broiled chicken parm and broccoli-packed pasta are faster than delivery (and better for you).
Ingredients:
eggs, parmesan, breadcrumbs, chicken tenders, tomato sauce, mozzarella, penne rigate, broccoli florets, olive oil
www.delish.com
This baked risotto is half the work of a regular risotto, and double the taste.
This baked risotto is half the work of a regular risotto, and double the taste.
Ingredients:
vegetable stock, butter, garlic, thyme, cremini mushrooms, pearl onions, arborio rice, dry white wine, parmesan cheese, black pepper, peas, chives
cooking.nytimes.com
This lasagna tastes very rich, even though it really isn’t It combines an olive oil béchamel with a simple mushroom ragout and Parmesan cheese I prefer no-boil lasagna noodles because they’re lighter than regular lasagna noodles
This lasagna tastes very rich, even though it really isn’t It combines an olive oil béchamel with a simple mushroom ragout and Parmesan cheese I prefer no-boil lasagna noodles because they’re lighter than regular lasagna noodles
Ingredients:
shiitake mushrooms, olive oil, shallots, garlic, cremini mushrooms, red wine, thyme leaves, shallot, flour, milk, lasagna noodles, parmesan cheese
www.allrecipes.com
Your bowl of microwaved popcorn gets a gourmet touch when it's flavored with truffle oil and Parmesan cheese.
Your bowl of microwaved popcorn gets a gourmet touch when it's flavored with truffle oil and Parmesan cheese.
cooking.nytimes.com
The pairing of pasta with mint and Parmesan is a good one There is something about the lightly assaultive yet somehow sweet nature of mint that is unlike any other herb Older cuisines use it occasionally, but it is rarely seen as a major player
The pairing of pasta with mint and Parmesan is a good one There is something about the lightly assaultive yet somehow sweet nature of mint that is unlike any other herb Older cuisines use it occasionally, but it is rarely seen as a major player
www.allrecipes.com
Zucchinis, Parmesan cheese, garlic, and paprika make these ultimate zucchini fries, that are so easy to make, and carb-conscious as well!
Zucchinis, Parmesan cheese, garlic, and paprika make these ultimate zucchini fries, that are so easy to make, and carb-conscious as well!
www.delish.com
No matter if you love or hate the restaurant, you have to taste their famous dressing.
No matter if you love or hate the restaurant, you have to taste their famous dressing.
cooking.nytimes.com
This recipe is by Celia Barbour and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Celia Barbour and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
fava beans, vegetable broth, butter, spring garlic, shallots, arborio rice, dry white wine, lemon, zucchini, pecorino cheese, lemon juice
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Get Stuffed Zucchini Blossoms with Heirloom Tomato Salad Recipe from Food Network
Get Stuffed Zucchini Blossoms with Heirloom Tomato Salad Recipe from Food Network
Ingredients:
mozzarella, parmesan, basil leaves, zucchini flowers, tomatoes, scallions, flour, white wine