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Stuffed with Salami, Ham, Spinach and Cheese, this monster meatloaf will put any hungry man into the Lazy Boy during half-time. This recipe is big and hearty and is a fairly inexpensive way to serve many at a football party.
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Mix ground beef with dark beer, butter, serrano peppers, and top with spicy Monterey Jack cheese for these mouth-watering burgers.
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This is a pico de gallo recipe that will have everyone asking 'how did you make this?' They will be surprised when you tell them the ingredients include a pickle!
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Wasabi and ginger give this unusual dip a nice and unexpected kick of flavor.
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Rice is sauteed with onion and green bell pepper, and then simmered with water, chopped tomatoes and spices.
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Turn your sweet, summer bounty of tomatoes into this classic salsa.
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This is a sandwich you'll never forget. Two kinds of pesto are spread on focaccia, which is then piled high with roasted red peppers, feta cheese and basil.
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Sliced deli beef or cooked leftover roast beef mixed with onions, garlic, tomatoes, green chiles, and taco seasonings is the perfect filling wrapped in flour tortillas to make a zesty burrito.
cooking.nytimes.com
Lacking the cult status of ripe summer tomatoes or the esoteric cachet of watermelon radishes and purslane, peppers may be one of the season’s least celebrated vegetables Though their charms are many, my favorite is their stuffable shape The heat of the cherry pepper varies from fiery to mellow, though the riper red ones tend to be sweeter and none are as spicy as the jalapeño
cooking.nytimes.com
This recipe is by Maura Egan and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.