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Corn tortillas are filled with shrimp, tomatoes, shredded cabbage, and seasonings then fried and served with tomato and cabbage salsa.
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Eggplant, zucchini, mushrooms, and tomatoes are baked with fresh herbs and chicken breasts, then topped with shredded cheese for a quick and delicious weeknight meal.
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This time of year most have a bumper crop of tomatoes. This is the perfect dish to use up some of the tomatoes! And the flavors are out of this world good!
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Get Focaccia Cloud Bread Recipe from Food Network
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Prune puree or other fruit baby food and applesauce sweeten this moist cake.
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An easy Tuscan-style bean dip that's made in the food processor.
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Delightful toasted appetizer crostini made with fresh roma tomatoes and mozzarella cheese have all the flavor of a Caprese salad. The colorful little toasts are sprinkled with basil leaves and drizzled with olive oil.
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This pesto-based pizza is an amazingly simple and delicious variation to your regular pizza. Adapted from a pizza idea at a popular Neapolitan pizza restaurant in Washington DC, it'll take minutes to make and will disappear in even less time!
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Get Taco Salad Bites Recipe from Food Network
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tender, cheese-filled tortellini turns this hearty bean and vegetable soup into a family favorite.