Search Results (3,500 found)
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Get Spicy Couscous and Vegetables Recipe from Food Network
Get Spicy Couscous and Vegetables Recipe from Food Network
Ingredients:
zucchini, red peppers, eggplant, couscous, vegetable stock, salt, cumin seeds, ginger, paprika, orange juice, parsley, cilantro, olive oil, lemon
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Get Caponata Picnic Sandwiches Recipe from Food Network
Get Caponata Picnic Sandwiches Recipe from Food Network
Ingredients:
olive oil, celery, eggplant, red bell pepper, onion, tomatoes, raisins, oregano, red wine vinegar, sugar, capers, bread, garlic, mozzarella
www.allrecipes.com
Vegetables are sautéed for extra flavor before adding to the slow cooker. Tomato Paste and Crushed Tomatoes are added to them, along with fresh herbs. A French classic that is great as an entrée or a perfect side dish.
Vegetables are sautéed for extra flavor before adding to the slow cooker. Tomato Paste and Crushed Tomatoes are added to them, along with fresh herbs. A French classic that is great as an entrée or a perfect side dish.
Ingredients:
onions, garlic, eggplant, green bell pepper, red bell pepper, zucchini, squash, olive oil, tomato paste, tomatoes, basil, thyme, parsley
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Get Honey-Grilled Vegetables Recipe from Food Network
Get Honey-Grilled Vegetables Recipe from Food Network
Ingredients:
potatoes, honey, lime juice, garlic, thyme, salt, black pepper, zucchini, eggplant, green bell pepper, red bell pepper, yellow onion
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Get Greek Pizza with Pourable Crust Recipe from Food Network
Get Greek Pizza with Pourable Crust Recipe from Food Network
Ingredients:
japanese eggplant, bell pepper, canola oil, cornmeal, whole wheat flour, flour, oregano, milk, eggs, artichokes, red onion, cherry tomatoes
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Get Ratatouille with Red Snapper Recipe from Food Network
Get Ratatouille with Red Snapper Recipe from Food Network
Ingredients:
olive oil, eggplant, onion, cloves, zucchini, tomatoes, herbs, salt plus, black pepper, basil leaves, snapper, lemon juice
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Get Cheese Ravioli with Red Pepper Sauce Recipe from Food Network
Get Cheese Ravioli with Red Pepper Sauce Recipe from Food Network
Ingredients:
flour, salt, eggs, olive oil, butter, onion, taleggio, parmesan, red peppers, garlic, anchovy, lemon juice, italian parsley
www.allrecipes.com
Baked until bubbly with spaghetti sauce, cheese, and sausage, this is a ziti with a lot of flavor.
Baked until bubbly with spaghetti sauce, cheese, and sausage, this is a ziti with a lot of flavor.
Ingredients:
pasta, italian sausage, ricotta cheese, egg, yellow onion, garlic, oregano, salt, black pepper, spaghetti, cheese, basil
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Chicken breast stuffed with a sausage-based dressing. Very Good!
Chicken breast stuffed with a sausage-based dressing. Very Good!
Ingredients:
italian sausage, cream cheese, parmesan cheese, egg yolk, oregano, garlic powder, worcestershire sauce, bone, butter, bread crumbs
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Chicken breasts are marinated in Italian dressing, seared in a hot skillet, and baked with mozzarella cheese and tomato slices. The chicken is topped with fresh basil leaves and a drizzle of balsamic vinegar. Start marinating in the morning and finish cooking when you get home.
Chicken breasts are marinated in Italian dressing, seared in a hot skillet, and baked with mozzarella cheese and tomato slices. The chicken is topped with fresh basil leaves and a drizzle of balsamic vinegar. Start marinating in the morning and finish cooking when you get home.
Ingredients:
chicken breast, salad dressing, italian herb, chicken, canola oil, mozzarella cheese, tomato, basil leaves, balsamic vinegar
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Creamy pumpkin pasta bake with sausage and Parmesan cheese is a great meal for company or for a weeknight meal.
Creamy pumpkin pasta bake with sausage and Parmesan cheese is a great meal for company or for a weeknight meal.
Ingredients:
rotini, italian sausage, olive oil, onion, garlic, red pepper flakes, chicken broth, pumpkin puree, bacon, italian seasoning, salt, heavy whipping cream, parmesan cheese
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jacques Pepin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.