559 palta recipes

Saltsa Kima, the classic Greek meat sauce with ground beef, cinnamon, bay leaf, red wine, and tomatoes. Perfect over pastitsio, pasta, or moussaka.

Served this with pasta or caesar salad, and you can use scallions too, anyway it is very tasty.

thoroughly enjoyed this recipe. I found it very easy to prepare. I served this recipe with angel hair pasta and it has become a favorite.

Add a European taste to your cooking with these scrumptious meatballs that taste wonderful with rice or any kind of pasta.

Vietnamese sour fish head soup with tangy bamboo, fresh pineapple, and aromatic herbs. A bold, brothy bowl that wakes up your palate.

Italian marinated sun-dried tomatoes preserved in olive oil with basil, garlic, and red pepper flakes. A homemade antipasto topping for bread, pasta, and charcuterie boards.

Pan-browned chicken breasts smothered in a creamy broccoli cheddar sauce made from just five ingredients. Serve over rice or pasta for a fast, family-friendly weeknight dinner in 40 minutes.

Peppery arugula pesto with basil, pine nuts, black olives, lime juice and cumin. Bold cheese-free pesto for pasta, sandwiches or roasted vegetables.

Simple buttered bread crumbs made with just 2 ingredients in minutes. Use as a crispy topping for casseroles, mac and cheese, baked vegetables, or pasta dishes.

Use this south of the border style chicken in your quesadilla's, panini's, pasta and other favorite dishes. Better yet, enjoy it on it's own!

A delicious vegetable sauce that can be mixed into pasta. A quick, easy and tasty meal takes no time.

Try this new rendition of meatballs that tastes amazing over any kind of pasta or rice!

Polenta pasticciata layers firm cooled polenta squares with porcini-spiked beef ragù, plum tomatoes, and grated pecorino into a rustic Northern Italian bake. Lasagne, but with cornmeal instead of pasta.

Pesto ravioli with chicken tenders, zucchini, and red bell pepper cooked in one skillet with chicken broth. A 30-minute weeknight pasta dinner tossed in basil pesto.

Creamed mushroom sauce made by stirring mushrooms into a classic white bechamel sauce. Two ingredients, 10 minutes, and endlessly versatile for chicken, pasta, or vegetables.

Asparagus sauce blends boiled asparagus tops with unsalted butter and infuses heavy cream with the woody ends, creating a silky verdant sauce ideal for pasta, fish, or grilled chicken. San Francisco chef's elegant green sauce.