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Peppery arugula adds a zingy bite to this fresh tomato and mozzarella salad.
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Vegan version of an old favorite, easy to modify for manicotti, stuffed shells or with more, less or different veggies. If you'd like some vegan cheese, top the lasagna with soy cheese before baking. Soft tofu yields wetter lasagna; use firm tofu for drier lasagna.
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Covered in garlic croutons and baked with mozzarella cheese, this easy-to-make eggplant Parmesan casserole is great for a first-time cook.
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Turkey and barley soup is the perfect way to use leftover turkey after Thanksgiving for cold and dark winter evenings.
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This stir-fried rice recipe turns leftover rice into a delicious meal with sausage and bok choy.
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An eye-catching potato salad for your next picnic.
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Combining a variety of toasted, dried chile pods with vinegar and garlic, this is the sort of hot sauce you might find on the neighborhood taco wagon. It is a little time consuming but well worth it.
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This creamy tomato basil soup is hearty enough to be a meal on its own.
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Rub seasoned butter onto the skin of a roasting chicken, stuff some vegetables and lemon inside, and give it a quick, hot roast before reducing the oven temperature. You'll get the best of both worlds, a crisp brown skin and moist, juicy meat.
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Vegetarian stuffed crimini mushrooms topped off with broiled Gruyere cheese. This is a great appetizer for guests.
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Sliced okra, stir-fried with fresh shrimp, lots of red fresh chilies, garlic, and Malaysian shrimp paste will make a main dish that's spicy and different.