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Every college has one: some kind of nasty-fantastic amalgam of cheese and meat and grease and bread and salt and melting awesomeness From freshman year to graduation, you can eat these things twice a week and it will hurt you, but not badly — that is the magic of youth and appetite and America combined After that, such a sandwich must be counted a special treat, and adapted to adult use
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Don't know what to do with those stale bagels? Make them into crispy, salty snacks! These bagel chips are heavy on the garlic and the real Parmesan cheese and Italian herbs give them a hearty flavor for satisfying snacking.
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This mixed green salad recipe is full of flavor and filling enough to be a meal.
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Quick and easy.
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This is a wild one: A whole chicken is smeared with Dijon mustard, then grilled over a can filled with beer and Italian dressing!
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Hearty and spicy, this chili is made with hot Italian sausage, ground beef, and pinto beans.
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Simmering chunks of potato, Italian sausages and artichoke hearts in a tomatoey broth melds their flavors into a savory stew. Sop up the plentiful broth with crusty bread.
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Made in minutes, this easy salad pairs cauliflower florets and shredded carrots with a mayonnaise dressing seasoned with Italian dressing mix.
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Roasted portobello mushrooms are stuffed with a savory crab stuffing like a gigantic appetizer. If this isn't Heaven, your taste buds will be there anyway!
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Get Orecchiette Pasta Carluccio's Way Recipe from Food Network
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This mixture of macaroni, pineapple, ham, eggs, tomatoes, and onion is dressed with Italian-style salad dressing.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.