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Breaded chicken, browned, and cooked in chicken broth. Covered with Provolone cheese and canned asparagus.
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This dish is good hot, at room temperature, as a side, or as part of an antipasto platter.
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This recipe is by Dena Kleiman and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Moist plum coffee cake is baked with a cinnamon crumble topping sure to please all your guests at brunch.
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The combination of toppings gives this toast upper-crust status.
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An easy slow cooker split pea soup recipe.
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Here's a hearty stew to feed a hungry crowd--it features a colorful array of beans simmering with sausage and chicken broth that slow cooks for hours, leaving you free to enjoy the day.
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You will never guess this rich, grain-free pizza crust is made with cauliflower instead of flour. Serve with your favorite sauce and toppings.
Ingredients: cauliflower, cheese, parsley, egg, garlic
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Quick and scrumptious garlic bread that will complement any Italian meal. Melted mozzarella is optional, but delicious!
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Chef Charlie Palmer offers a new take on classic stuffing by adding homemade cornbread and sweet and spicy Italian sausage.
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Chicken, cheese, and fresh, tasty veggies — all topped with salsa. What's not to like?
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Go deep this Super Bowl Sunday: Serve calzones. These Italian turnovers are perfect 'finger food' -- no knife and fork required. And because the recipes use refrigerated rolls, it's an easy score. All you have to do is make the fillings.