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Fennel takes center stage in this simple grilled dish with Italian flavors of olive oil, basil, lemon, and Parmesan cheese.
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Leftover corned beef brisket is a perfect addition to a spicy green chili and cheese quesadilla for two.
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This recipe is by Trish Hall and takes 13 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Sara Dickerman and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh shrimp in a rich, creamy sauce made with shallots, Chardonnay, and a hint of lemon.
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A mixture of roasted chicken breast, cream of mushroom soup, taco sauce, and canned green chile pepper fill whole wheat tortillas in this enchilada recipe.
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This hearty casserole comes together quickly. Just combine prepared rice with chicken, pimientos, onion, Cheddar in an easy cream sauce. Sure tastes like more work than it is.
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This is a sandwich you'll never forget. Two kinds of pesto are spread on focaccia, which is then piled high with roasted red peppers, feta cheese and basil.
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For her lovely riff on classic chicken cordon bleu, Marcia Kiesel replaces the heavy ham-and-Swiss-cheese filling with creamy havarti and thyme.
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Get Gouda Fondue Recipe from Food Network
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Taco flavor wrapped in an empanada, and it's ready to eat in 30 minutes!
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Get Reuben Fritters Recipe from Food Network