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Get Crispy Grilled Cheese Recipe from Food Network
Ingredients: sourdough, parmesan, cheddar
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You can have a warm, mild, and creamy fondue on your table in just moments by melting Neufchatel cream cheese and Parmesan cheese in milk.
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Onions, mushrooms, garlic and bits of zucchini are saut Eed until tender and then cooked along with the lentils until they impart their flavor and the lentils are tender. Tomato sauce and paste finish this thick, thick Sicilian sauce.
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Very tasty and very quick! My husband loves it, and I love that it takes only a few minutes to make! Use any or all of the ingredients, or whatever you have on hand! White wine may be substituted with heavy cream.
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A quick, easy and tasty recipe for thick lentil soup. Serve with thickly sliced crusty bread for a filling and delicious meal.
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The flavors of paprika, apple, and a little barbeque sauce may seem an unlikely combination, but they work together well in this beloved lentil stew!
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An earthy, tangy lentil salad with parsley and lemon juice makes the perfect backdrop for seared fresh tuna steaks.
cooking.nytimes.com
Somehow, over the centuries, the word ragout (which in 17th-century France meant anything that stimulated appetite) has come to signify a dish of sturdy consolation Nearly any simmered food, be it meat, vegetable, fish or fowl, can be called a ragout, although in France, it is generally assumed that the main ingredients will be of a uniform chunk cut into slightly smaller than bite-size pieces This spicy carrot and lentil ragout can be served first as a main course and later extended with coconut milk or chicken broth to make a soup
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Come home at the end of the day to a richly spiced broth filled with lentils, ham and veggies. Pair it up with cornmeal muffins and you have a great meal!
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Get Grilled Lamb Sandwiches with Grilled Spring Onions with Sage Aioli and Sundried Tomato Tapenade Recipe from Food Network
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Get Croque Monsieur Pockets Recipe from Food Network
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A fancy sandwich for a quick lunch. Cream cheese is blended with mayonnaise and shredded cheese, then grilled between slices of French bread.