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How to Make Italian Stuffed Mini Peppers. Read more: http://croce-delizia.blogspot.com/2010/07/peperoncini-ripieni.html
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This twist on classic spaghetti uses lean chicken and adds frozen veggies for a quick nutrition boost.
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Get Zucchini "Fettuccine" With Tomato Sauce Recipe from Food Network
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Eat it as a salad, as a relish, or just as a dip.
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Get Spaghetti with Pinot Grigio and Seafood Recipe from Food Network
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This refreshing and simple pasta salad has marinated artichoke hearts, tomatoes, olives, onion, and carrots tossed with dry-type stuffed tortellini (the kind in the pasta aisle) in vinaigrette dressing.
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This ultra easy, wholesome salad uses dried mint in an olive oil dressing with avocados, hearts of palm, black olives, cherry tomatoes, and cucumber. Choose iceberg, romaine, or butter lettuce for the greens.
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This recipe is by Karen Baar and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Full of flavor, this Tex-Mex style casserole recipe makes artful use of pantry staples and other basic ingredients to create a hearty, one-of-a-kind dinner.
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Bacon and crunchy croutons make this salad feel more like the sandwich you know and love.
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Get Quinoa Tabbouleh Recipe from Food Network
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This recipe is very common in Brazil and a good use of Catupiry cheese.