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Shrimp in a spicy peanut sauce are served with rice noodles, cilantro, peanuts, and yogurt for a refreshing Thai-inspired meal.
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Boneless pork chops are cubed and combined with black beans, diced tomatoes, green chiles, and instant brown rice, then topped with shredded cheese and baked into a family-pleasing casserole.
www.chowhound.com
This cowboy-style recipe for pinto beans turns legumes, tomatoes, barbecue sauce, chile peppers, and cumin into a warming stew or side dish.
www.delish.com
Lori Stephens's grand-prize winning recipe from South Pittsburg, Tennessee's National Cornbread Cook-off showcases cornbread batter in delicate pan-fried cakes topped with a spicy ancho chili and shrimp sauté.
www.simplyrecipes.com
These Stuffed Bell Peppers are such a classic. They're made with a mix of ground beef, rice, onions, tomatoes, and spices. No need to pre-cook the filling — just stuff, bake, and serve!
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Tomato Basil Soup Recipe from Food Network
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Grilled cheddar sandwiches with leek and tomato make for a wonderful lunch!
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This is the salsa I use on my tri tip tacos
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Ground beef, diced tomatoes, farfalle pasta, and sliced Zucchini, all simmered together and topped with Parmesan cheese.
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Get Cucumber, Tomato and Red Onion Salad Recipe from Food Network
cooking.nytimes.com
This recipe dresses up the chowder with chorizo and pan-fried hake, an inexpensive cousin to cod.