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Homemade paneer simmered in a fragrant, creamy spinach and tomato sauce makes this vegetarian Indian dish one that even meat-lovers will enjoy.
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With layers of fresh spinach, tomato, goat cheese, beef, and mozzarella cheese, this lasagna is quick and easy to cook in an Instant Pot®.
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This healthier version of traditional alfredo sauce uses less butter and cream. The addition of zucchini adds color, flavor and texture.
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A marriage of traditional chicken Florentine with pasta and basil pesto. Sliced sautéed chicken breasts with spinach, garlic, white wine, cream, pesto, and pasta.
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Bake the eggs, in their nests of crusty bread, until the whites are just set. When you cut into the egg, the still-liquid yolk acts as a sauce. If spicy food is your fancy, try serving a favorite salsa on the side.
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This recipe for grilled stuffed jumbo white mushrooms cooks beautifully on the grill. It’s easy and impressive served as an appetizer or side. Serves: 4 portions...
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This Greek Potato Casserole is courtesy of Running to the Kitchen as part of the U.S. Potato Board's Potato Lovers Club. This Greek Potato Casserole starring red potatoes has a fresh lemony-oregano flavor with kalamata olives and feta.
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Classic, simple basil pesto recipe with fresh basil leaves, pine nuts, garlic, Romano or Parmesan cheese, extra virgin olive oil, and salt and pepper.
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This quick and easy, creamy white cheese dip is just like dips served in restaurants that you can eat in the comforts of your own home.
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cooking.nytimes.com
This recipe is by Craig Claiborne And Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.