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Cooked eggplant is mixed into an egg, breadcrumb, cheese, and veggie mixture, chilled and then shaped into tiny balls. They 're double dipped in flour and fried in oil until crusty and delicious.
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This recipe is by Steven Raichlen and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh tomatoes are combined with garlic, basil, and balsamic vinegar in this classic appetizer. Melted mozzarella cheese makes it extra special.
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These cheesy chicken sandwich melts have all of the flavor of fajitas without the drippy mess!
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A base of crunchy tortilla chips is perfect for soaking up a spicy enchilada sauce and holding up a cheesy, eggy topping.
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Grilled corn kernels are combined with tomato, onion, cucumber, and Monterey Jack cheese in this easy salad dressed with balsamic vinegar.
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This is the perfect Christmas cheesecake.
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Ham and potato casserole in a creamy sauce. Drizzling butter on top is the key to a delicate golden crust.
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Taste a late summer harvest in a colorful pasta sauce that needs no cooking. Simply stir cooked corn, chopped tomatoes and sliced green onions into a dressing of olive oil, red wine vinegar and basil. Toss with hot pasta and sprinkle with Parmesan.
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My grandmother always made this creamy cake for Christmas morning. It's so pretty and tastes wonderful! Now that Nana is gone, I'm continuing the tradition.
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A wonderful, fresh, light way to serve chicken. Good over rice.