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cooking.nytimes.com
This recipe is by Steven Raichlen and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Mini baguettes spread with pesto are filled with tomato and mozzarella slices, then heated until warm and cheese is melted.
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i used to hate tomato ANYTHING, then i saw a campbells tomato soup commercial which featured grilled cheese! i couldnt go out and buy any soup, so i decided to...
Ingredients: tomato sauce, tomatoes, water, milk
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Catfish fillets are brushed with butter, coated with spices, and baked with tomatoes and chile peppers.
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Such a refreshing salad and it holds nicely in the refrigerator if you want to make it ahead. Light and nutty bulgur is soaked in water until it 's fluffy and ready to be combined with parsley, mint, tomatoes, and a bit of oil and freshly squeezed lemon juice. Serves four.
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A Thai-inspired dish that's a great alternative to takeout.
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Get Pacific Cod and Clam Cacciucco Recipe from Food Network
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Use up your summer tomatoes in this bright and fresh simmer of chopped tomatoes, onions, sweet green peppers, garlic and wine. Toss with the hot pasta of your choice. For a flavorful kick, stir in some shredded basil just before serving.
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Colorful and spicy, this creamy tortilla chip dip is a blend of corn, tomatoes and spices.
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A hearty soup of sweet potatoes, carrots, green beans, celery, tomatoes, onions and garlic.
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Bruschettas make great snacks and appetizers. Parmesan cheese and garlic bring their popular flavors to tomatoes in this recipe.