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Thick, juicy portobello mushroom caps are grilled and topped with a savory mixture of roma tomatoes, basil, and Parmesan cheese for an Italian-inspired veggie burger.
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This simple, rustic salad features crisp romaine topped with orange, red and yellow peppers, paper thin slices of fresh Parmesan and a perky raspberry vinaigrette.
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Tomatoes have arrived, and we're stuffing them Italian-style.
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Delicious cheddar penny cookies!!! My mother and I have made these for years and they are just as good as when I was young.
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Sweet and earthy roasted beets team up with crunchy toasted walnuts and creamy goat cheese to make a warm salad for a delightful fall lunch or side dish.
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You need about three large carrots to make this fabulous carrot cake. It's topped with a sweet, homemade lemon cream cheese frosting.
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Weighting the assembled sandwiches helps to soften the bread and compress the layers, so the sandwiches are easier and neater to eat.
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Get Nacho Layer Dip Recipe from Food Network
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Get Ricotta with Honey and Raspberries Recipe from Food Network
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Layers of canned green chiles and cheddar cheese are baked with an egg filling. This casserole is also great when made with fresh long green chiles. Makes a wonderful brunch dish, but we also have it for lunch quite often.
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Get Shaved Vegetable Salad Recipe from Food Network
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Cream cheese is blended into the marshmallow and gelatin base for this recipe. Fruit, nuts and whipped topping are folded into the creamy mixture and allowed to chill before serving.