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Olive bread crostini with red pepper spread is a quick and easy appetizer to put together for dinner parties or casual get-togethers.
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Chunky with capers and olives, this quick tomato sauce tastes much like the familiar puttanesca sauce that is usually served on pasta. We use it to coat shrimp sautéed with garlic and hot pepper.
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This is my mother's macaroni and cheese and it's my favorite. When I was a kid, I used to eat four or five helpings at one sitting! It doesn't use the tradtional...
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Get Pasta Ponza Recipe from Food Network
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A German dish, these are sweet dinner rolls stuffed with ground beef, onion, and cabbage. A great alternative to the Finnish pasty!
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These cute apps seriously class up the classic casserole.
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Toss everything into a slow cooker and you'll have the easiest, and cheesiest, corn chowder!
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This deliciously different dish incorporates a classic combination of flavors: lemon, chicken, and garlic.
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A sweet and savory dessert combines the time-tested flavors of peaches, fresh basil, and Parmesan cheese for a surprising twist on an old favorite treat.
cooking.nytimes.com
This recipe is by Kim Severson and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Jumbo pasta shells stuffed with ricotta, mozzarella and Parmesan, smothered in a mushroom tomato sauce and baked.