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Baked until bubbly with spaghetti sauce, cheese, and sausage, this is a ziti with a lot of flavor.
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Individual lasagna roll-ups are filled with herb-flavored cream cheese and topped with a hearty ground beef sauce and cheese. Kids will love it.
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This is not your mother's mayonnaise-laden tuna salad, but it's just as easy to prepare Here's what you do: stir together some canned tuna, garlic, lemon juice, red onion, black olives, capers and fresh parsley, then spread it on buttered toast Top it off with a round of ripe tomato or slivers of avocado and another slice of toast
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Fresh yellow squash and zucchini cook in olive oil with shrimp, garlic, herbs, and lemon juice. Served over hot penne pasta with chives and Parmesan cheese.
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This recipe is by Marian Burros and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Bake butternut squash into a creamy casserole topped with mozzarella cheese for a hearty side or vegetarian main dish.
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A sizeable jolt of crushed red pepper revs up this quick and easy tomato sauce.
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This soup has very little fat, is cheap and easy to make and delicious. Our family practically lives on it in the winter and I usually double the recipe. Sprinkle grated cheddar on top if you wish. If you can't hang around long enough for this to cook, put it in a slow cooker.
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A colorful combination of squash, bell peppers, and yam are baked with Cheddar cheese and bread crumbs creating a savory and filling dish for a weeknight dinner.
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Make delicious gluten-free Thai chicken curry in your slow cooker using this simple recipe.
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This is a great appetizer, especially for entertaining guests. It goes well with any Italian entree, doesn't require a lot of work, and it tastes wonderful!
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Zucchini takes the place of pasta in this recipe, making it lighter than a regular lasagna. It's delicious!