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Stuffed green peppers with rice and sausage in cheesy tomato sauce. Tomato soup is used instead of tomato sauce. Very, very good.
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This pretty appetizer couldn't be easier: top a cream cheese block with sweet-hot jelly and serve with crackers.
Ingredients: cream cheese, pepper jelly
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With a sweet-savory topping of crunchy pancetta, roasted peppers, and onions with a little rosemary.
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Grilled chicken, chopped romaine lettuce, vegetables, and cooked linguine pasta make a delightful warm salad for the homemade sweet and tangy poppy seed dressing.
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This recipe is by Julia Reed and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Enjoy a healthful, vegetarian meal packed with protein and flavor! In this hearty recipe, GOYA® Low Sodium Black Beans are cooked with onions, a medley of spices, rich tomato sauce, bell peppers and a hint of smoky chipotle. Once ready, the chili is mixed with GOYA® Organic Quinoa and corn.
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Black beans, kidney beans, diced tomatoes, and lots of spices are slow-cooked with stew meat, resulting in a chili that's perfect for potlucks or family gatherings.
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Crab imperial is a classic Maryland dish made with blue crab bound in a mayonnaise-based sauce. In place of the mayo, Michael Mina makes a hollandaise sauce, which makes the spread even silkier.
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Vegetarians rejoice! This thick, rich gumbo contains no meat or seafood, but is full of great flavor.
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This thick and cheesy corn chowder with shredded chicken, Hatch green chile peppers, and rice is a hearty meal with minimal prep time.
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A healthy red pepper hummus recipe.
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This appetizer idea deconstructs the bloody mary for tasty vodka-marinated tomatoes.