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This simple venison stew uses canned tomatoes and mushrooms for a quick and tasty meal.
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Tender pork chops are cooked up Mexican-style with tomatoes, corn, beans, and rice.
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Roasted tomatoes and lots of fresh herbs punch up the flavor of this soup.
cooking.nytimes.com
You can serve this refreshing mixture as a salad, as a topping for whole grains or as a salsa with grilled fish or chicken.
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This Moroccan couscous has a perfect balance of sweet and savory from golden raisins, sun-dried tomatoes, and almonds and complements chicken quite nicely.
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This recipe is by Jonathan Reynolds and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Garam masala and garlic salt seasons the chicken in a mixture of chopped tomato and green onion in this main dish recipe.
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Seared chicken breast, bacon, bell peppers, mushrooms, and tomatoes make a great fajita filling! You'll love this spooned into soft, warm, flour tortillas.
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This tasty slow cooker chili takes on south-of-the-border flavor when chocolate is added to the pot.
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Throw this stew together before leaving for work — and a comforting pot of tender meat will be waiting for you when you get home.
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Boneless pork chops are cubed and combined with black beans, diced tomatoes, green chiles, and instant brown rice, then topped with shredded cheese and baked into a family-pleasing casserole.
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Known for his seafood dishes, Chef Deletrain adds shrimp to this light, summery, tomato-based gazpacho.